Easy White Chicken Chili Recipe

This is the second time I have made this recipe this month. I used chicken thighs instead of breasts, seasoned with all the spices from the recipe and browned them first. I skipped the jalapeño for the kids. The only other change I made was doubling the recipe because it is that good. This is already a family favorite

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
• 2 (15 oz.) cans white beans, drained and rinsed
• 1 1/2 c. frozen corn
• 1/2 c. sour cream
• Freshly chopped cilantro, for garnish
• 1/4 c. shredded Monterey jack
• 1/4 c. crushed tortilla chips

DIRECTIONS

1. 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.
2. 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.
3. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.