White Chicken Chili

Ingredients:

• Olive oil
• 1 sweet or yellow onion, diced
• 6-8 cloves of garlic, minced
• 1 tablespoon oregano
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons coriander
• 2 teaspoon onion powder
• 2 teaspoons garlic powder
• Salt & pepper, to taste
• 4 cups chicken broth
• 1 can of green chilis
• 2 cans of butter beans
• 1 can of chickpeas, drained
• 3 cans of great northern beans, drained
• 2 cups shredded chicken, a rotisserie chicken works perfectly
• Chives, finely chopped (I use dried)
• 1 bunch of cilantro, chopped
• 2 limes
• A splash of milk, I used almond

Toppings:

• Shredded cheese, we prefer cheddar
• Sour Cream
• Avocado
• Jalapeños
• Red chili pepper flakes
• Lime
• Tortilla chips

Instructions:

1. Heat 2-3 tablespoons of olive oil on medium high in a large pot. Add diced onions. Sauté until translucent then add the minced garlic.
2. Once the onions and garlic begin to caramelize, mix in the spices. Cook for 1-2 minutes before pouring in all 4 cups of chicken broth.
3. Bring to a boil.
4. Stir in beans, green chilis and shredded chicken. Add the juice of one lime, splash of milk and a handful of both cilantro and chives. Stir to combine.
5. Turn heat down and allow to simmer for at least 15 minutes. The longer, the better.
6. Serve chili in a big bowl and pile on the toppings. I top ours with shredded cheese, sour cream, sliced avocado, jalapeños, cilantro and red chili pepper flakes. Don’t forget tortilla chips for dipping.

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