Weeknight White Chicken Chili

Weeknight White Chicken Chili

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced mild green chiles
• 3 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• ¼ cup sour cream
• 1 tbsp lime juice
• ½ tsp kosher salt

Let’s make it

1. 1

   Warm the oil in a heavy pot over medium heat. Add the onion and cook for 6 minutes, stirring occasionally, until softened.

2. 2

   Add garlic and cumin; stir for 30 seconds. Add beans, green chiles, and broth. Bring to a gentle boil, then reduce the heat and simmer for 12 minutes.

3. 3

   Mash about a cup of beans against the side of the pot with a spoon. Stir in the cooked chicken and simmer for 5 minutes, until it reaches 165°F.

4. 4

   Remove from the heat. Stir a spoonful of hot broth into the sour cream, then stir that mixture into the pot. Add lime juice and salt. Taste before adding more seasoning.