White Chicken Chili

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INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 small yellow onion, diced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1/2 tsp. oregano
• 1/2 tsp. ground cumin
• 2 (4.5 oz.) cans green chilies
• 3 boneless skinless chicken breasts, cut into thirds
• 5 c. low-sodium chicken broth
• Kosher salt
• Freshly ground black pepper
• 2 (15 oz.) cans white beans, drained and rinsed
• 1 1/2 c. frozen corn
• 1/2 c. sour creamFreshly chopped cilantro, for garnish
• 1/4 c. shredded Monterey Jack
• 1/4 c. crushed tortilla chips

 DIRECTIONS

1. In a large pot, over medium heat, heat oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.
2. Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.
3. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving. 

Base Recipe adapted from this SITE

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