Creamy White Chicken Chili

INGREDIENTS:

2 tbsp Olive Oil

1 Yellow Onion, Diced

1 Jalapeno, diced

1 cup Frozen or Fresh Corn

4–5 Garlic Cloves, minced

7 oz Can of Diced Green Chilis

2 15.5 oz Can of Cannellini Beans, rinsed and drained

3 cups Shredded Rotisserie Chicken

1 tsp Dried Oregano

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Ground Coriander

1 tsp Cayenne Pepper

3 tsps Chicken Flavored Bouillon or 3 Cups Chicken Broth

3 cups Water (if using bouillon)

1 cup Heavy Cream

1 cup Sour Cream

Salt and Pepper to taste

Toppings (Optional)

Chopped fresh cilantro

Diced jalapenos

Monterey Jack cheese

Tortilla strips

DIRECTIONS:

Heat Oil and Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced yellow onion, diced jalapeno, and corn. Season with salt and pepper and cook for about 10 minutes until the vegetables are softened.

Add Garlic: Stir in the minced garlic and cook for about 1 more minute until fragrant.

Add Chicken and Beans: Add the shredded rotisserie chicken, rinsed cannellini beans, and diced green chilis. Stir to combine.

Season and Add Liquids: Stir in dried oregano, cumin, smoked paprika, ground coriander, cayenne pepper, chicken bouillon with water (or chicken broth) and the heavy cream. Mix well.

Simmer: Let the chili simmer gently for about 10 minutes to allow the flavors to meld together.

Finish with Sour Cream: Turn off the heat and stir in the sour cream to give the chili a creamy texture and rich flavor. Adjust seasoning with salt and pepper if needed.

Serve and Garnish: Serve the chili hot topped with your choice of chopped fresh cilantro, diced jalapenos, Monterey Jack cheese, tortilla strips, or other desired toppings.