White Chicken Chili

Ingredients

2 tablespoons olive oil

1 small onion , diced

2 cloves garlic , minced

1 teaspoon kosher salt

1 teaspoon cumin

1 teaspoon dried oregano

1/4 teaspoon black pepper

1/8 teaspoon crushed red pepper flakes

1 1/4 cups low-sodium chicken broth

4 ounce can of diced green chiles

1 1/2 cups chopped cooked rotisserie chicken

15 ounces cannellini beans , rinsed and drained

2 ounces light cream cheese , cut into small cubes

2 teaspoons lime juice

1/2 cup freshly shredded Monterrey Jack cheese , for serving

1 diced scallion , for serving

2 tablespoons freshly chopped cilantro , for serving

1/2 ripe avocado , sliced, for serving

crushed tortilla chips , for serving, optional

 

Instructions

In a medium heavy bottomed pot, warm the oil over medium-high heat. Add the onion and saute until it softens, about 3 minutes. Add in the garlic and cook until fragrant, about 20 seconds. Add in all the seasonings and cook, stirring, for 1 minute.

Pour in the broth and chiles. Bring to a gentle bubble and simmer, uncovered, for 10 minutes.

Stir in the chopped chicken, beans, cream cheese, and lime juice; simmer for a few more minutes to warm through and allow the cream cheese to melt.

Ladle into bowls and top each serving with a little Monterey Jack cheese, scallions, chopped cilantro, avocado, and crushed tortilla chips. Enjoy!