White Chicken Chili

1. Sauté Onion and Jalapeño

Place a Dutch oven on the stove, add olive oil, and warm it over a medium heat. Add chopped yellow onion and finely chopped, deseeded jalapeño, and cook for about six minutes, stirring occasionally until the onion is translucent and the jalapeño has softened.

2. Add Spices and Garlic

Stir in minced garlic, dried oregano, ground cumin, sweet paprika, a pinch of cayenne, and season with kosher salt and freshly cracked black pepper. Cook for about a minute, until the spices are aromatic.

3. Simmer the Chili

Pour in the low-sodium chicken broth, followed by rinsed and drained cannellini beans, and the diced green chiles. Bring the mixture to a boil, then lower it to a simmer and let it cook for 18 to 20 minutes.

4. Thicken the Chili

Mash a portion of the beans right in the pot to thicken the broth, giving it a creamy texture without adding dairy.

5. Add Chicken and Corn

Fold in the shredded chicken and corn kernels, and cook for an additional 3 minutes to heat everything through.

6. Finish with Lime

Finish the chili with a good squeeze of lime juice, and adjust the seasoning with salt, pepper, or cayenne if needed.