3 boneless skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth
Kosher salt
Freshly ground black pepper
2 (15 oz.) cans white beans, drained and rinsed
1½ c. frozen corn
½ c. sour cream
Freshly chopped cilantro, for garnish
¼ c. shredded Monterey jack
¼ c. crushed tortilla chips
Instructions
In a large pot, over medium heat, heat oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.
Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.
Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/03/10/white-chicken-chili/