White Chicken Chili

Ingredients—

2 TBSP Butter

1 Medium Sweet Onion, diced

1-2 Jalapenos, Poblanos or Hatch Peppers (Or even Bell Peppers, depending on your heat tolerance.), seeded and chopped

2 TBSP Garlic, minced

4 Cups Chicken Broth (We recommend Chicken Bone Broth for a richer flavor.)

2 tsp Cumin

1 tsp Cayenne Pepper

1 tsp Oregano

2 tsp Paprika

2 TBSP lime Juice

Salt and Pepper to taste

1- 15 oz Can Great Northern Beans, drained and rinsed

1- 15 oz Can White Navy Beans (Or cannellini beans, white kidney beans or whatever you’d like.), drained and rinsed

2- 15 oz Can White Corn

2- 4 oz Cans Diced Green Chilies

1 ½ Cup Sour Cream

1 Cup Half and Half

2 Heaping Cups Cooked Chicken, shredded—we prefer to pick up a Rotisserie Chicken to keep cook times to a minimum

Toppings: Cilantro, Crushed Tortilla Chips, Shredded Cheese, Green Onions, and/or Avocado, etc.

Directions—

Step #1—

In a big, old stockpot melt butter. Sauté onion and peppers until onion is translucent and peppers are fork tender. Add garlic, cook about 30 seconds or until fragrant.

Step #2—

Add chicken broth, spices, and lime juice. Season with salt and pepper to your liking. Add beans, corn, and green chilies. Bring soup to a simmer and cook uncovered 30 minutes.

 **Pro Tip, you can use an immersion blender at this point if you want a thicker, creamier soup. We wouldn’t recommend making the entire soup puree, but a few pulses for a few seconds at a time will take your soup to the next level.

Step #3—

 Remove from heat and stir in half and half and sour cream. Stir until well combined and sour cream is full mixed. Heat on low until warm if it’s not as hot as you’d like it to be after adding the dairy products. Then serve with preferred garnishes, enjoy cozy comfort food at its finest, survive the winter in the best way possible.