White Chicken-Corn Chili
Total Time: 40 minutes
Prep: 20 minutes
Cook: 20 minutes
What you'll need
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 jalapeno pepper (1/2 chopped and 1/2 sliced, seeds removed)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans (1 can undrained, 1 can drained and rinsed)
1 cup frozen corn, thawed
1/2 cup fresh cilantro, chopped
1 cup shredded Monterey Jack or White Cheddar cheese
1. Heat olive oil in a large pot over medium heat. Add onion; cook until slightly softened, about 3 minutes.
2. Add garlic, chopped jalapeno, green chiles and cumin; cook for about 2 minutes.
3. Stir in chicken broth, chicken and beans along with the liquid from one of the cans of beans; bring to a boil.
4. Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15 minutes.
5. Using a potato masher, mash the chili until about half of the beans are broken up.
6. Stir in corn, cilantro and 1/2 cup of cheese.
7. Serve chili and top with remaining cheese and sliced jalapenos. Add optional toppings, if desired. Enjoy!