White Chicken Chili

• Serves 4 to 6

• Prep & cook time: 45 minutes

Ingredients

• Fine sea salt

• 1 ½ pounds skinless, boneless chicken breasts or thighs

• 4 tablespoons olive oil, divided

• 1 small yellow onion , chopped (about ½ cup)

• 1 ½ teaspoon dried oregano

• 1 ½ teaspoons ground coriander

• 1 teaspoon garlic powder

• 1 teaspoon dried cumin

• 2 15 oz cans great northern beans, drained and rinsed

• 2 4 oz cans diced green chilies (do not drain)

• 3 cups low-sodium chicken broth

• ½ cup heavy cream

• 1 cup corn (frozen or fresh)

Suggested toppings

• Easy Pickled Red Onions

• Sour cream or plain Greek yogurt

• Shredded cheddar cheese

• Crushed tortilla chips

• Avocado chunks

• Chopped fresh cilantro

• Lime wedges

• Freshly ground black pepper

Instructions

1. Season the chicken breasts liberally with salt and pepper.

2. Set a large soup pot over medium heat, and once it’s hot, swirl in 2 tablespoons olive oil. Add the chicken breasts and cook until browned and just cooked through, 4 to 8 minutes per side, depending on how thick they are. Move the chicken to a plate. Once it’s cool enough to handle, shred or dice it into small pieces.

3. Meanwhile, add the remaining 2 tablespoons olive oil to the pot, followed by the onion, oregano, coriander, garlic powder, cumin, and 1 teaspoon salt. Cook until the onion is translucent, 4 to 6 minutes, then stir in the garlic and green chilis, until fragrant.

4. Stir in the beans. Mash some of them up with the back of a spoon, which will add creaminess to the chili.

5. Pour in the broth and bring to a boil. Lower the heat and simmer uncovered for about 20 minutes.

6. Stir in the shredded or diced chicken and heavy cream, and simmer gently for 10 minutes more, until heated through.

7. Ladle into bowls and garnish as you please—with pickled onions, sour cream, shredded cheese, crushed tortilla chips, avocado, and cilantro, as desired.

Notes & Easy Swaps

• Use pre-cooked chicken: Stir in 1 to 2 cups of shredded rotisserie chicken in Step 6.

• Make it vegetarian: Skip the chicken, but add 1 or 2 chopped bell peppers to sauté with the onion, add an extra can of beans, and double the corn.