White Chicken Chili

Servings: 5

Ingredients

• 1 tbsp olive oil

• 1 small yellow onion, chopped

• 2 garlic cloves, finely minced (1 1/2 tsp garlic powder)

• 2 1/2 cups chicken broth

• 2 4oz can green chilies, diced

• 1 1/2 tsp ground cumin

• 1/4 tsp cayenne pepper

• 1/2 tsp dried oregano

• 1/2 tsp paprika

• juice of 1 small lime

• salt and pepper, to taste

• 2 15oz cans white bean (Great Northern preferred, Cannellini or Navy will work)

• 1 cup sour cream or plain Greek yogurt

• 1 cup corn (fresh or frozen)

• 2 cups cooked chicken, shredded

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onion and saute until softened, 3-5 minutes. Add garlic and cook for 30 seconds.

2. Add chicken broth, green chilies, spices and lime juice. Season with salt and pepper.

3. Drain and rinse beans in a strainer.

4. Measure out a large ladleful of beans and add to a food processor with a splash of broth from the soup. Puree until smooth.

5. Add pureed beans, whole beans, and corn to the pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

6. Remove from heat and stir in sour cream (yogurt) and cooked chicken. Cook until warmed through. Serve and enjoy!

Notes

• Optional topping suggestions: fresh cilantro, shredded cheese, tortilla chips, green onions, avocado

• Spice level - omit 1 can of green chiles if worried about spice level

• To make vegetarian - omit chicken and substitute vegetable broth. Add additional vegetables if desired (bell peppers, zucchini).

• Store in the fridge for 3-4 days. Reheat in microwave or on the stove.

• If wanting to freeze soup, do not add chicken and sour cream (yogurt). Warm frozen soup on the stove and then add chicken and sour cream before serving.

Recipe and photo credit: https://tastesbetterfromscratch.com/creamy-white-chicken-chili/#wprm-recipe-container-25493