Easy White Chicken Chili

The colder weather is begging for a bowl of this comforting Easy White Chicken Chili – made in one pot, and packed with chicken, white beans and spicy chili

Ingredients

• 1 tablespoon olive oil
• 1 medium onion diced
• 1 garlic clove minced
• 2 medium skinless boneless chicken thighs about 1 pound
• 6 cups chicken broth
• 2 15-ounce can white beans, rinsed/drained
• 2 4-ounce can diced green chilis
• ½ cup frozen corn kernels
• 1 teaspoon cumin
• ½ teaspoon Mexican oregano
• ½ teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Toppings: sour cream avocado, jalapenos, cilantro

Directions

1. In a large heavy bottomed Dutch oven or stockpot over medium heat, heat the olive oil. Add the onions and garlic, and cook until translucent and soft, about 5 minutes.
2. Add chicken and chicken broth (or water) to the pot and cook over medium heat until tender, about 20 minutes. Remove the chicken from the broth and shred.
3. Add one can of white beans to to the pot. Use an immersion blender to blend the beans with with onions, garlic and chicken broth mixture. This will create the creamy texture for the soup.
4. Return the shredded chicken to the pot. Add the remaining white beans, corn, green chilis, spices, salt and pepper, and stir to combine. Bring mixture to a boil, then cover and reduce heat to low and simmer for 15 minutes.
5. Remove from heat and serve with immediately with toppings of choice.