Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small yellow onion, diced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 (4.5 oz.) 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 oz.) cans white beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1/2 cup sour cream
Freshly chopped cilantro, for garnish
- 1/4 cup shredded Monterey Jack
- 1/4 cup crushed tortilla chips
Directions
- 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.
- 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.
- Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.