White Chicken Chili (Print Version)

# Ingredients:

01 - A tablespoon of olive oil.
02 - One small onion—yellow and chopped.
03 - Two garlic cloves, minced.
04 - Two and a half cups of chicken stock, low-sodium.
05 - Two small cans (4 oz each) of diced green chilies.
06 - A teaspoon and a half of ground cumin.
07 - A quarter teaspoon of cayenne.
08 - Half a teaspoon of oregano, dried.
09 - Half a teaspoon of paprika.
10 - Juice squeezed from half a lime.
11 - Two cans of great northern beans (15 oz each).
12 - Pick Greek yogurt or sour cream, 1 cup.
13 - A cup of corn kernels.
14 - Two cups of shredded chicken, already cooked.
15 - Add a pinch of salt and pepper if needed.
16 - Toppings you like: cheese, cilantro, avocado, tortilla chips, or green onions.

# Instructions:

01 - In some heated oil, soften the onion for about 3 minutes. Stir in minced garlic for another half a minute.
02 - Toss in stock, green chilies, spices, lime juice, plus salt and pepper.
03 - Drain the beans first, then puree part with broth to thicken it up. Add the rest whole, along with the corn.
04 - Leave it simmering with no lid for 15 to 30 minutes.
05 - Take it off the heat and mix in sour cream and chicken. Dish it up with the toppings you like.

# Notes:

01 - Works well in a slow cooker or Instant Pot.
02 - A perfect way to use leftover chicken.
03 - To freeze, leave out sour cream for better results.

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