White Chicken Chili

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion – finely chopped
• 1 jalapeño – seeded and finely chopped
• 4 cloves garlic – minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 0.25 tsp cayenne pepper
• 8 ounces canned diced green chiles
• 4 cups low-sodium chicken broth
• 30 ounces Great Northern beans – drained and rinsed
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1.5 pounds boneless skinless chicken breasts
• 0.5 cups heavy cream
• 0.5 cups sour cream
• 1 tbsp lime juice
• cilantro – chopped (for serving)
• Monterey Jack cheese – shredded (for serving)
• tortilla chips – crushed lightly (for serving)

Instructions

1. Set aside 1 cup of the drained beans and mash them with 0.5 cup of the chicken broth until mostly smooth; reserve. Keep the remaining beans whole.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeño and cook, stirring, until softened and translucent, 5–7 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the cumin, coriander, oregano, and cayenne and cook, stirring constantly, to bloom the spices, 30 seconds.
5. Stir in the green chiles, the remaining chicken broth, the mashed bean mixture, and the remaining whole beans. Season with the kosher salt and black pepper and bring to a gentle simmer.
6. Submerge the chicken breasts in the pot. Simmer uncovered over medium-low heat until the chicken is just cooked through and registers 165°F, 15–20 minutes.
7. Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken and any juices to the pot.
8. Stir in the heavy cream and sour cream and simmer gently (do not boil) until slightly thickened and creamy, 4–6 minutes.
9. Stir in the lime juice and adjust seasoning with additional salt and pepper to taste.
10. Ladle into bowls and serve hot, topped with cilantro, Monterey Jack cheese, and tortilla chips.