White Chicken Chili

White Chicken Chili

from familyfoodonthetable.com
30 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 medium jalapeño, minced
  • 2 cloves garlic, minced
  • 2 1/2 cups cooked, shredded or diced chicken (see notes below for using chicken breasts)
  • 5 cups low sodium chicken broth
  • 2 (14.5 oz.) cans cannellini beans, rinsed and drained
  • 1 (11 oz.) can white corn, rinsed and drained
  • 2 (4 oz.) cans diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, chopped fresh cilantro, avocado, pickled jalapeños, hot sauce, etc.

Directions

  1. 1

    Heat the olive oil in a large pot over medium heat. Add the onion and jalapeño and saute until tender, about 5 minutes. Add the garlic and saute another 30 seconds.

  2. 2

    Add the cooked chicken, broth, beans, corn, green chilies, cumin and oregano. Stir well to combine and bring to a simmer. (See notes below if you’re using boneless, skinless chicken breasts.)

  3. 3

    Reduce heat and let simmer for at least 10-15 minutes.

  4. 4

    Mash 1/4 to 1/2 of the beans, if desired, then let simmer for another 5 minutes to help everything combine.

  5. 5

    Serve hot with desired toppings and enjoy!