White Chicken Chili

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 jalapeño, minced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 (4 oz) cans diced green chiles
• 4 cups chicken broth
• 1 1/2 lb boneless, skinless chicken breasts
• 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
• 4 oz cream cheese, cubed
• 1/2 cup sour cream
• 1 cup frozen corn
• juice of 1 lime and salt to taste
• to serve: shredded Monterey Jack, cilantro, avocado, tortilla chips

Steps

1. Heat the oil in a large pot over medium heat. Cook the onion and jalapeño 5 minutes. Add the garlic, cumin and oregano for 1 minute.
2. Add the green chiles, broth and chicken. Simmer gently until the chicken is cooked through, about 15 minutes. Lift it out and shred.
3. Mash about 1 cup of the beans with a fork and add all the beans to the pot with the corn. Simmer 10 minutes.
4. Stir in the cream cheese until melted, then the sour cream and chicken. Add lime juice and salt.
5. Serve with cheese, cilantro and chips.

TipSlow cooker option: put everything except the cream cheese, sour cream and lime in on low for 6 hours, shred the chicken, then stir those in.