White Chicken Chili
Ingredients:
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 jalapeño, seeded and minced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
(2) 4.5-ounce cans green chilies
3 boneless skinless chicken breasts, cut into thirds
5 cups low-sodium chicken broth
Kosher salt
Freshly ground black pepper
(2) 15-ounce cans white beans, drained and rinsed
1 1/2 cup frozen corn
1/2 cup sour cream
Freshly chopped cilantro, for garnish
1/4 cup shredded Monterey Jack cheese
1/4 cup 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, using a wooden spoon to mash about 1/4 of the beans. Turn off heat and stir in sour cream.
3. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.
Nutrition (per serving): 373 calories, 29 g protein, 39 g carbohydrates, 12 g fiber, 6 g sugar, 11 g fat, 4 g saturated fat, 624 mg sodium
