White Chicken Chili

4 to 6 servings

50 min

A creamy white chili of cannellini beans and shredded chicken simmered with green chiles, corn, and warm spices.

prepChop onion and jalapeño; mince garlic; rinse and drain beans; open cans of green chiles
2 tablespoons olive oil	Heat oil, cook onion & jalapeño until tender	Add garlic, oregano, cumin, paprika, cayenne, salt & pepper, cook 1 min	Add broth, beans & green chiles; bring to boil, simmer 18–20 min	Mash beans against pot side until broth thickens	Stir in chicken & corn, cook until heated through, 3 min	Juice lime over pot, taste & adjust seasonings	Serve with lime wedges & toppings (optional)
1 large yellow onion, chopped
1 large jalapeño pepper, seeds and ribs removed, finely chopped
2 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon sweet paprika or chili powder
Pinch of cayenne pepper, to taste
1 teaspoon kosher salt, plus more to taste
Freshly cracked black pepper
4 cups / 960 ml low-sodium chicken broth
2 (15-ounce / 425 g) cans cannellini beans, rinsed and drained
2 (4-ounce / 115 g) cans diced green chiles
2 1/2 to 3 cups cooked shredded chicken
1 cup / 150 g fresh or frozen corn kernels
Half a lime, plus lime wedges for serving
Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

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