30-Minute Homemade White Chicken Chili
INGREDIENTS
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3 tablespoons olive oil
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3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
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1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
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7 to 8 ounces canned green chilis, don't drain (I used mild heat)
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4 garlic cloves, peeled and finely minced
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32 ounces (4 cups) low-sodium chicken broth
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4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
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two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
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1 tablespoon lime juice
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1 tablespoon cumin
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1 teaspoon dried oregano
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1 teaspoons salt, or to taste
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1 teaspoon black pepper
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1/2 teaspoon red chili flakes
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1/4 teaspoon cayenne pepper, optional and to taste
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1/3 cup fresh cilantro leaves, finely minced
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tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
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