Looking for a comforting dish to cozy up with for dinnertime this winter season? Look no further than this white chicken chili! The best part: it all comes together in one pot with a few simple steps 
Ingredients
1 tbsp. neutral oil
1 medium yellow onion, chopped
1 jalapeño, seeded, finely chopped
2 cloves garlic, finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
3 boneless, skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth
2 (4.5-oz.) cans green chiles
Kosher salt
Freshly ground black pepper
2 (15-oz.) cans white beans, drained, rinsed
1 1/2 c. frozen corn
1/2 c. sour cream
1 avocado, thinly sliced, for serving
1/4 c. chopped fresh cilantro, for serving
1/4 c. crushed tortilla chips, for serving
1/4 c. shredded Monterey Jack, for serving
Instructions
1. In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.
2. Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.
3. Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.
We hope everyone had an amazing end to their 2023 and brought in 2024 with much joy and excitement.
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