===== White Chicken Chili =====
\\ 
[[Chicken]]\\ 
Prep Time: 10 minutes\\ 
Cook Time: 25 minutes\\ 
Serves: 5\\ 

Ingredients:
  * 1 tablespoon olive oil
  * 1 small yellow onion, chopped (about ½ cup)
  * 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
  * 2 1/2 cups low-sodium chicken broth
  * 2 4 oz cans diced green chilies
  * 1 1/2 teaspoons ground cumin
  * 1/4 teaspoon cayenne pepper
  * 1/2 teaspoon Dried oregano
  * 1/2 teaspoon paprika
  * 1/2 small lime, juice from
  * salt and freshly ground black pepper, to taste
  * 2 15 oz cans great northern beans
  * 1 cup sour cream (or plain Greek yogurt)
  * 1 cup corn (frozen or fresh)
  * 2 heaping cups cooked chicken, shredded (rotisserie or left-over chicken*)
  * Fresh cilantro
  * shredded cheese
  * tortilla chips
  * green onions
  * avocado

Steps:
  - Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
  - Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
  - Drain and rinse beans in a strainer.
  - Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) .
  - Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
  - Remove from heat and stir in sour cream and cooked chicken.
  - Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.

{{tag>chicken}}