White Chicken Chili

• 1 tbs olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1 ½ tsps garlic powder)
• 2 1/2 cups vegetable broth
• (2) 4 oz cans diced green chilies
• 1 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp dried oregano
• ½ tsp paprika
• 1/2 small lime, juiced
• salt and freshly ground black pepper, to taste
• (2) 15 oz cans great northern / cannellini beans
• 1 cup plain Greek yogurt or sour cream
• 1 cup corn (frozen or fresh)
• 2 heaping cups cooked chicken, shredded or diced (rotisserie or I use Kroger Grilled Chicken Breast Dices)

Topping Suggestions:

• fresh cilantro
• Mexican cheese, shredded
• tortilla chips
• green onions
• avocado

Directions:

1. Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
2. Add broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt (lots) and pepper to taste.
3. Drain and rinse beans in a strainer.
4. Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step helps to yield the creamy and thick texture we want from this chili).
5. Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
6. Remove from heat and stir in yogurt or sour cream and cooked chicken.
7. Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.