Creamy Chicken and White Bean Chili

Ingredients:

• 1 tablespoon neutral oil
• 1 medium yellow onion, finely chopped
• 1 jalapeño, finely chopped and seeded
• 2 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3 boneless, skinless chicken breasts, each cut into thirds
• 5 cups low-sodium chicken broth

• 2 cans (4.5 ounces each) green chiles
• Kosher salt and freshly ground black pepper
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 1/2 cups frozen corn
• 1/2 cup sour cream
• 1 avocado, thinly sliced (for serving)
• 1/4 cup chopped fresh cilantro (for serving)
• 1/4 cup crushed tortilla chips (for serving)
• 1/4 cup shredded Monterey Jack cheese (for serving)

Directions:

• Heat the oil in a large pot over medium heat. Add chopped onion and jalapeño, cooking and stirring until they soften, approximately 8 minutes. Stir in the garlic, oregano, and cumin, and cook until fragrant, about 1 minute more.
• Introduce the chicken pieces, chicken broth, and green chiles to the pot. Season the mixture with salt and pepper. Bring it to a boil, then reduce the heat and let it simmer uncovered for 10 to 12 minutes, until the chicken is tender and fully cooked. Transfer the cooked chicken to a plate and use two forks to shred it.

• Add the white beans to the pot and bring the mixture to a simmer. Cook for about 10 minutes, gently smashing a quarter of the beans with a wooden spoon to slightly thicken the chili. Stir in the frozen corn and shredded chicken, cooking and stirring until everything is heated through, around 1 more minute. Remove the pot from the heat and incorporate the sour cream.
• Ladle the creamy chicken and white bean chili into serving bowls. Top each serving with slices of avocado, a sprinkle of chopped cilantro, crushed tortilla chips, and shredded Monterey Jack cheese.

Enjoy the delightful Creamy Chicken and White Bean Chili, a warm and satisfying dish perfect for any occasion.