White chicken chili

Keyword: chicken, gluten free, makes leftovers

Servings:

Calories: 456kcal

1 rotisserie chicken store bought fully cooked chicked, skin removed and shredded
4 cups chicken broth
30 ounces cannelini beans drained
2 teaspoons olive oil
1 medium yellow onion
2 jalapenos stem and seeds removed, then chopped. if you want less heat, remove the inner membranes as well
4 cloves garlic minced
1 cup canned or frozen corn kernels
8 ounces canned mild diced green chilies
2 teaspoons cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked papkira
1/2 cup plain greek yogurt
6 ounces shredded monterey jack cheese
1 lime juiced

Add 1 cup of beans and 1/2 cup broth to a blender and blend until smooth. Set aside
In a large pot over medium heat, add the olive oil , onion, and jalapeno. Saute for 3-5 minutes, until onion is translucent
Add garlic and saute for another 30 seconds
Add the pureed beans and broth, remaining chicken broth, remaining beans, diced green chilies, corn kernels, lime juice, cumin, chili powder, oregano, salt, pepper, smoked paprika, and cayenne pepper. Bring to a boil, then reduce the heat to a low to simmer.
Cook for 20 minutes, stirring occasionally, then remove from heat
Add chicken and greek yogurt to the pot, and stir to combine.
Divide between bowls and top with the monterey jack cheese. Serve.