Easy White Chicken Chili

Serves: About 6  
Time: ~30–40 minutes

INGREDIENTS

• 2–3 cups cooked chicken, shredded or chopped
• 1 tablespoon butter or olive oil
• 1 medium onion, diced
• 2 fresh jalapeños, seeded and finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• ½ teaspoon chili powder
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 4 cups chicken broth
• 2 (15 oz) cans Great Northern beans drained and rinsed
• Juice of 1 lime (about 2 tablespoons)

Optional garnishes: sour cream, green onions, shredded cheese

INSTRUCTIONS

• Heat oil or butter in a large pot over medium heat. Add onion and jalapeños; sauté until onion is translucent, about 4–5 minutes.
• Stir in garlic, cumin, chili powder, salt, and pepper. Cook for 1-2 minutes.
• Add chicken broth and beans. Stir to combine.
• Stir in the cooked chicken. Simmer uncovered for 10–15 minutes to let flavors blend. Do not boil.
• Stir in lime juice just before serving. Taste and adjust seasoning as needed.
• For added creaminess, add a dollop of cold sour cream on top just before serving — it looks great, and when stirred in, adds a nice cooling effect.
• Garnish with green onion.
• Serve hot with optional toppings like shredded cheese, tortilla chips, or saltines.

NOTES

For thicker chili, mash some of the beans with a spoon or lightly blend before adding the chicken. For more heat, increase number of jalapeños. This chili keeps well in the refrigerator and— like most soups and stews— tastes even better the next day!