“White Chicken Chili.

Ingredients:

– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound cooked chicken breast, shredded
– 2 cans (15 ounces each) white beans, drained and rinsed (e.g., cannellini or great northern beans)
– 1 can (4.5 ounces) chopped green chilies
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 1/2 teaspoon chili powder (optional for extra heat)
– Salt and pepper to taste
– 1/2 cup sour cream or Greek yogurt (for added creaminess, optional)
– Fresh cilantro, chopped (for garnish)
– Sliced avocado (for garnish)
– Green onions, sliced (for garnish)
– Tortilla chips (for serving)

Instructions:

1. **Sauté the Onion and Garlic:**
– In a large pot, heat the olive oil over medium heat.
– Add the diced onion and cook until soft and translucent, about 5 minutes.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.

2. **Add the Chicken and Spices:**
– Stir in the shredded chicken, cumin, oregano, and chili powder (if using). Mix well to coat the chicken with the spices.

3. **Add the Beans and Chilies:**
– Add the drained white beans and chopped green chilies to the pot. Stir to combine.

4. **Add the Broth:**
– Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 20 minutes, allowing the flavors to meld together.

5. **Optional: Make It Creamy:**
– If you prefer a creamier chili, stir in the sour cream or Greek yogurt just before serving. Heat through but do not let it boil.

6. **Season and Serve:**
– Taste the chili and season with salt and pepper as needed.
– Ladle the chili into bowls and garnish with fresh cilantro, sliced avocado, and green onions.

7. **Serve with Tortilla Chips:**
– Serve the white chicken chili with tortilla chips on the side or crumbled on top for a delightful crunch.

This White Chicken Chili is a flavorful and comforting dish, perfect for a hearty meal. If you need any adjustments or additional tips, feel free to ask!

Want chili night variety all season? Check the Southwestern picks inside our fall soup recipes roundup.