White Chicken Chili

• servings: 4-5
• active time: 20 minutes
• total time: 40 minutes

Ingredients

Ingredients

• 2 cups cooked and shredded boneless skinless chicken breasts

• 1 tablespoon olive oil

• 3/4 cup diced yellow onion

• 2 cloves of garlic, grated or minced

• 1 jalapeño, seeded and minced

• 11/2 teaspoons ground cumin

• 3/4 teaspoon ground coriander

• 1/2 teaspoon smoked paprika

• Kosher salt and fresh ground black pepper to taste

• 8 ounces canned diced green chiles

• 3/4 cup frozen corn, defrosted

• 15 ounce can cannellini beans, rinsed and drained

• 32 ounces low sodium chicken broth

• 2 tablespoons chopped cilantro

• 1 lime

Cheese for topping

Directions

Instructions

1. In a large pot over medium high heat, heat the olive oil. When the oil is hot add in the onion, garlic, jalapeño, cumin, coriander, and smoked paprika. Season with a little salt and pepper.

2. Sauté the vegetables until tender, about 3 minutes, then add in the diced green chiles and corn and sauté another minute.

3. Remove the pot from the heat and scoop out a scant 1/2 cup of the vegetable mixture and add it to a blender with a 1/2 cup of chicken broth and a 1/2 cup of cannellini beans. Purée the mixture until smooth then add it back to pot.

until smooth then add it back to the pot.

4. Place the pot back on the stove over medium high heat and stir in the remaining chic Bring it to a boil then reduce the heat to medium low and simmer for 10 minutes.

5. Add the shredded chicken, cilantro and remaining cannellini beans to the soup and si another 5 minutes. Squeeze in the lime juice, stir, and taste for seasoning. Add more pepper as needed.

6. Serve the chili topped with shredded Monterey Jack cheese, more cilantro, a squeeze juice and plain Greek yogurt or sour cream if desired.