This white chicken chili is hearty, protein-packed, and comes together in under an hour. It’s creamy, a little spicy, and perfect for weeknight dinners or meal prep.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
• 2 cups cooked chicken, shredded (rotisserie or poached)
• 1 can (4 oz) diced green chilies
• 4 cups low-sodium chicken broth
• Salt and pepper, to taste
• 1/2 cup plain Greek yogurt or sour cream
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Sliced avocado, shredded cheese, and tortilla chips (optional toppings)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, jalapeño, and garlic; sauté until softened, about 5 minutes.
2. Stir in cumin, oregano, chili powder, coriander, and cayenne. Cook for 1 minute until fragrant.
3. Add beans, chicken, green chilies, corn, and chicken broth. Bring to a simmer and cook for 20-25 minutes to let flavors BLEND.
4. Use a potato masher or the back of a spoon to mash some beans in the pot (this thickens the chili).
5. Remove from heat. Stir in Greek yogurt or sour cream, along with lime juice. Season with salt and pepper.
6. Ladle into bowls and top with cilantro, avocado, cheese, and chips if desired.

Tips:

• For extra creaminess, blend 1 cup of beans with some broth before adding to the pot.
• Make it vegetarian by swapping chicken for more beans and using veggie broth.
• Adjust spices to your taste—add more jalapeño or cayenne for a kick.

Enjoy!