White Chicken Chili

    This hearty white chicken chili brings together tender chicken, two kinds of beans, sweet corn, green chiles, and plenty of heat in a rich, creamy broth. Lime adds a bright finish, while avocado and Monterey Jack make each bowl deeply satisfying.

Serve with warm, crusty bread.

INGREDIENTS 

• 2 tbsp extra-virgin olive oil
• 3 boneless, skinless chicken breasts, cut into ½ inch cubes
• 1 medium yellow onion, diced
• 5 garlic cloves, minced
• 1 jalapeño, seeded, finely chopped
• 2 4.5 oz cans green chilies
• 1 15.5 oz cans great northern beans, drained and rinsed
• 1 15.5 oz cans Canelli beans, drained and rinsed
• 1 cup frozen corn
• 4 cups low-sodium chicken broth 
• 1 tbsp cumin
• 1 tbsp dried oregano
• 1 tbsp salt
• 1 tbsp ground black pepper
• 1 tbsp cayenne pepper
• 1 lime, juiced
• 1 cup sour cream
• ½ cup heavy whipping cream
• 1 avocado, thinly sliced, for serving
• 1/5 cup Monterey Jack cheese, shredded, for serving

INSTRUCTIONS:

     1).  Heat the oil in a large pot over medium-low heat.

     2).  Add chicken, onion, garlic, and jalapeños, a pinch of salt and pepper, cook and stir until chicken is no longer pink and the juices run clear, 10-15 minutes.

     3).  Add chicken broth, green chilis, cumin, oregano, cayenne pepper, and bring to a boil, then lower heat and simmer uncovered for 30-60 minutes.

     4).  Remove chicken from the pot and shred it with two forks.

     5).  Add beans, smash about ¼ of the beans with a wooden spoon until slightly thickened.

     6).  Add corn, lime, and shredded chicken, let cook for 1 minute.

     7).  Remove the pot from heat.  Stir in sour cream and heavy cream.

     8).  Ladle into bowls and serve with avocado and shredded cheese.

SERVES 6