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
1 lb white beans, drained and rinsed, cooked (or you can use canned)
1 1/2 c. frozen corn
1/2 c. sour cream
Garnish with (optional)
Freshly chopped cilantro
1/4 c. shredded Monterey Jack
1/4 c. crushed tortilla chips
- 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.
- 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.
- Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.
