White Chicken Chili

• doses: 4 servings
• tempo total: 30 minutes

Ingredientes

1 Tbsp. olive oil

½ large white or yellow onion, diced

½ jalapeño, minced

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

1 garlic clove, minced

1 tsp. chili powder

1 tsp. ground cumin

1¼ tsp. kosher salt

¼ tsp. cayenne pepper

½ cup frozen corn kernels (no need to thaw)

2 (15-ounce) cans white beans (such as Great Northern beans or cannellini beans), drained and rinsed

1¾ cups low-sodium chicken broth, store-bought or homemade

¼ cup heavy cream

Optional toppings: chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

Instruções

In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.

Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.

Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.

Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve. Editor’s note: This recipe first appeared on Epicurious in November 2016. Head this way for more of our favorite soup recipes →