Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive or avocado oil
  • 2 cloves garlic (minced)
  • 1 yellow onion (diced)
  • ½-1 jalapeño (seeded and diced*)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 4 oz cans mild diced green chiles
  • 1 lb boneless skinless chicken breasts
  • 5 cups low-sodium chicken broth
  • 2 15 oz cans cannellini beans, drained and rinsed*
  • 1 1/2 cup frozen corn (no need to thaw)
  • chopped cilantro (green onion, jalapeño and/or avocado, for garnish)
  • cornbread or tortilla chips (for serving)

Instruction

  • Heat oil in a large pot over medium heat. Add garlic, onion and jalapeño and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and cook about 1 minute more. Add green chiles, chicken, and broth and season with salt and pepper.
  • Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
  • Use a fork or tongs to remove chicken from the soup, place on a plate and shred with two forks.
  • Place shredded chicken back in the pot and add beans and corn. Bring soup to a simmer and let cook another 10 minutes. Taste soup at this point and season with additional sea salt and pepper if needed.
  • Portion chili into bowls and garnish with chopped cilantro, green onion, extra jalapeño and/or avocado.
  • This chili is great served with tortilla chips or cornbread.