Best White Chicken Chili

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tablespoons olive oil

1 onion (diced)

1 bell pepper (diced)

1 jalapeno pepper (seeds removed and finely diced)

4 garlic cloves (minced)

2 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon chili powder

½ teaspoon dried oregano

½ teaspoon kosher salt

4 ounces green chiles

4 cups shredded chicken (see tips above)

2 (15-ounce) cans white beans (drained and rinsed)

1 cup frozen or fresh corn

4 cups chicken broth (6?)

¼ cup chopped cilantro

1 tablespoon lime juice

avocado, jalapeno, cilantro, and cheese (for garnishing)

Directions

Blend the white bean mixture. Blend one cup of the white beans with one cup of the chicken broth in food processor. Alternatively, you can use an immersion blender or even mash the beans with a fork, and then stir them with the broth. Set this aside.

Cook the vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeno pepper to the pot. Cook for 4 minutes, stirring frequently.

Cook

Add the aromatics. Add the garlic and spices and stir for another minute, toasting the spices.

Simmer. Add the chicken broth and pureed bean mixture and simmer uncovered for 15 minutes.

Add and Simmer

Stir in the rest. Stir in the green chilies, chicken, corn, white beans, and chopped cilantro. Simmer for a couple of minutes, until it's warmed through. Then add the lime juice and give it another stir.

Serve

Garnish with your favorite toppings such as avocado, jalapeno, cilantro, and cheese before serving.

Nutrition

• Calories: 420 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 70 mg
• Sodium: 915 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 9 g
• Total Sugars: 3 g
• Protein: 36 g