WHITE CHICKEN CHILI
Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
1 to 2 jalapeños, seeded if desired, and finely chopped
5 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
Pinch of cayenne pepper, plus more to taste
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained, divided
4 cups low-sodium chicken broth
2 (4-ounce) cans diced green chiles, with their liquid
2½ to 3 cups shredded rotisserie chicken meat
1 cup fresh or frozen corn kernels
Juice of ½ lime, plus lime wedges for serving
For Serving
Shredded pepper Jack cheese
Pickled jalapeño slices
Diced avocado
Sour cream
Chopped fresh cilantro
Crushed corn chips or tortilla strips
Directions
Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion and jalapeños and cook, stirring often, until the onion is tender, about 6 minutes. Add the garlic, oregano, cumin, chili powder, cayenne, salt and a few grinds of black pepper. Cook, stirring, until fragrant, about 1 minute.
Place 1 can of the beans in a tall container with ½ cup of the chicken broth. Using an immersion blender, blend until smooth.
Add the remaining chicken broth, puréed beans, remaining whole beans and diced green chiles with their liquid to the pot. Bring to a boil over medium-high heat, then reduce the heat and simmer, uncovered, stirring occasionally, until the chili is slightly thickened and the flavors have come together, about 15 to 20 minutes.
Stir in the shredded chicken and corn, and cook until heated through, about 3 minutes. Add the lime juice to the chili and stir to combine. Taste and add more salt, black pepper or cayenne, if desired.
Ladle into bowls and top as desired with pepper Jack cheese, pickled jalapeños, avocado, sour cream, cilantro and crushed corn chips or tortilla strips. Serve with the lime wedges.
