adapted from averie cooks.
3 Tbsp. of olive oil.
2 medium sweet onions, peeled and diced small.
1 large jalapeno pepper, seeded and diced.
5 cloves of garlic, peeled, and minced.
2 cans (4 oz. size( of diced green chiles. ( in mexican sections of store)
4-5 cups chicken broth plus 1/2 cup reserved.
4-5 cups of shredded cooked chicken. I use a store-bought rotisserie chicken. (plus make stock out of the bones).
3 14 oz. cans of cannellini beans, drained and rinsed. I take one can and blend with 1/2 cup of chicken broth to give chili some thickness. This is added at the same time as the other beans.
1 14 oz. can of cream of corn.
1/2 cup sour cream.
1 Tbsp. lime juice.
1 Tbsp. cumin.
1 tsp. dried mexican oregano.
1 tsp. smoky paprika.
1/2 tsp. chipotle chili powder
salt and pepper to taste.
tortilla chips, fresh cilantro, diced avocado, shredded cheese of your choice are all optional for toppings.
1. In a large dutch oven, heat the olive oil. When hot add the onions, jalapeno and green chilis, and saute until the onions begin to soften.
2. Add the garlic and saute for 1-2 minutes.
3. Add the chicken broth, shredded chicken, cannellini beans ( both the whole beans and the blended beans), cream corn, lime juice, cumin, oregano, chili powder, paprika, and salt and pepper, and bring to a boil.
4. Allow mixture to boil gently for around 10 minutes, adding more broth if too thick. If on the thinner side just let chili boil longer and reduce until desired thickness is reached.
5. Stir in the sour cream and taste for seasonings, adding more if needed.
6. Ladle into bowls and garnish with toppings of your choice.