White Chicken Chili

Ingredients

1 pound cooked and shredded chicken breasts

1 tablespoon olive oil

1 medium sized yellow onion, diced

3 cloves of garlic, minced

1 jalapeño, minced

8 ounce can diced green chiles

1 1/2 teaspoons ground cumin

3/4 teaspoon ground corriander

3/4 teaspoon kosher salt

Fresh ground black pepper to taste

1 (15 ounce) can cannellini beans

4 cups low sodium chicken broth

1/4 cup cilantro, chopped

Limes, shredded Monterey Jack cheese and plain Greek yogurt or sour cream for topping the chili

Instructions

In a large pot over medium high heat, heat the olive oil.
When the oil is hot add in the onion, garlic, jalapeño, cumin, corriander, salt and pepper.
Sautè the vegetables until tender, about 3 minutes, then add in the diced green chiles and sautè another 1-2 minutes.
Remove the pot from the heat and scoop out a scant 1/2 cup of the vegetable mixture and add it to a blender with a 1/2 cup of chicken broth and 1/2 cup of the cannellini beans.
Purèe the mixture until smooth then add it back to the pot.
Place the pot back on the stove over medium high heat and stir in the remaining chicken broth (3 1/2 cups).
Bring to a boil then reduce the heat to medium low and simmer for 10 minutes.
Add in the shredded chicken and remaining cannellini beans and simmer for another 5 minutes.
Stir in the chopped cilantro and season with more salt and pepper if needed.
Serve the chili topped with shredded Monterey Jack cheese, more cilantro, a squeeze of lime juice and plain Greek yogurt or sour cream if desired.