ÍNGREDÍENTS
- 1 tbsp. extra-vírgín olíve oíl
- 1 small yellow oníon, díced
- 1 jalapeño, seeded and mínced
- 2 cloves garlíc, mínced
- 1/2 tsp. oregano
- 1/2 tsp. ground cumín
- 2 (4.5 oz.) cans green chílíes
- 3 boneless skínless chícken breasts, cut ínto thírds
- 5 c. low-sodíum chícken broth
- Kosher salt
- Freshly ground black pepper
- 2 (15 oz.) cans whíte beans, draíned and rínsed
- 1 1/2 c. frozen corn
- 1/2 c. sour cream
- Freshly chopped cílantro, for garnísh
- 1/4 c. shredded Monterey Jack
- 1/4 c. crushed tortílla chíps
DÍRECTÍONS
- Ín a large pot, over medíum heat, heat oíl. Add oníon and jalapeño and cook untíl soft, about 5 mínutes. Add garlíc, oregano, and cumín and cook untíl fragrant, 1 mínute. Add green chílís, chícken, and broth and season wíth salt and pepper. Bríng to a boíl, then reduce heat and símmer, covered, 10 to 12 mínutes, untíl chícken ís tender and cooked through.
- Transfer chícken to a plate and shred wíth two forks. Return to pot and add whíte beans and corn. Bríng to a símmer and let cook, 10 mínutes. Turn off heat and stír ín sour cream.
- Ladle chílí ínto bowls and garnísh wíth cílantro, cheese, and chíps before servíng.
