White Chicken Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 2 cans (4 ounces each) mild diced green chiles, with juices
• 4 cups low-sodium chicken broth, divided
• 1 cup frozen corn
• 1/2 teaspoon fine sea salt
• 3 cups cooked shredded chicken (about 1 pound), refrigerated
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro

Method

1. 1

   Step 1. Allow about 55 minutes: 15 minutes to prepare and 40 minutes to cook. Use a 6-quart pot, a small bowl and an instant-read thermometer. Begin with safely refrigerated, fully cooked chicken; cooking it from raw is not included. Use canned beans as listed.

2. 2

   Step 2. Heat the oil over medium heat. Add the onion and cook for 6–7 minutes, stirring, until translucent.

3. 3

   Step 3. Add the garlic, cumin, oregano and cayenne. Stir for 30 seconds, keeping the spices from scorching.

4. 4

   Step 4. Mash the beans from one can in the small bowl with 1/2 cup of the measured broth until creamy with only small lumps. Add this mixture, the remaining whole beans, green chiles, remaining 3 1/2 cups broth, corn and salt to the pot. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring along the bottom, until the broth has light body; it will thicken further with the sour cream.

5. 5

   Step 5. Add the chicken and simmer for 4–6 minutes, stirring, until the chicken and chili reach 165°F. Check several spots in the center without resting the thermometer against the pot.

6. 6

   Step 6. Remove from the heat. Stir a ladle of hot chili into the sour cream, then stir that mixture into the pot with the lime juice. Divide among six bowls and top evenly with the cilantro. Avoid hard boiling after adding the sour cream.

7. 7

   Step 7. Refrigerate leftovers promptly in shallow containers, within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days; reheat to 165°F. Include the chicken’s previous refrigerated time in the storage limit.