Scale

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (4 oz each) diced green chiles

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon paprika (optional)

Salt and pepper to taste

2 cans (15 oz each) white beans, drained and rinsed

2 cups shredded cooked chicken

4 cups chicken broth

1/2 cup sour cream or cream cheese (or both)

Juice of 1 lime

Optional toppings: shredded cheese, avocado, tortilla strips, chopped cilantro

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1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft.

2. Stir in minced garlic and cook for 30 seconds until fragrant.

3. Add green chiles, cumin, oregano, paprika, salt, and pepper. Stir well.

4. Add white beans, shredded chicken, and chicken broth. Bring to a gentle simmer.

5. Scoop out 1 cup of chili and blend until smooth, then stir back into the pot.

6. Reduce heat and stir in sour cream or cream cheese until smooth.

7. Simmer for 10–15 minutes, stirring occasionally.

8. Finish with fresh lime juice and serve hot with your favorite toppings.

• To thicken naturally, blend some of the beans with broth.

• Adjust the heat level by adding jalapeños or hot sauce.

• Great for freezing — store up to 2 months in airtight containers.