White Chicken Chili

Ingredients

• 1 Tbsp olive oil
• 1 cup diced onion (from about 1 medium onion)
• 3 Tbsp diced jalapeño pepper with seeds scraped out (from 1-2 jalapeño peppers)
• 1 Tbsp minced garlic (3-4 cloves)
• 1 Tbsp cumin
• 3 cups white meat chicken, shredded (I used chicken breasts, but you could also use a rotisserie chicken)
• 7 oz. can chopped green chiles
• 2 15-oz. cans cannellini beans (drained and rinsed)
• 2 cups low-sodium chicken broth
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp pepper
• 2 Tbsp cornmeal
• ½ cup milk
• Shredded cheddar cheese, for topping
• Sliced avocado, for topping

Instructions

• Heat olive oil in a a large stockpot or dutch oven over medium heat. Add onion and jalapeño and sauté until tender, about 5-8 minutes. Add in garlic and cumin and sauté until fragrant, about one minute.
• Add shredded chicken, green chiles, beans, chicken stock, oregano, salt, and pepper to the pot. Bring the mixture to a boil, reduce the heat, and let it simmer for about 20 minutes.
• In a separate small bowl, mix together the cornmeal and milk. Stir mixture into chili. Let simmer for another 10 minutes to thicken.
• Serve chili topped with shredded cheddar cheese and sliced avocado.

Notes

• Recipe adapted from Closet Cooking.