FREE STANDARD DOMESTIC SHIPPING ON ORDERS OVER $200

  INGREDIENTS

  •  1 TBSP Olivino Ultra Premium Olive Oil 
  • 1 small yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 TSP oregano
  • 1/2 TSP ground cumin
  • 2 (4 oz.) cans green chilies
  • 3 boneless skinless chicken breasts, cut into thirds
  • 5 cups low-sodium chicken broth
  • Kosher salt
  • Freshly ground black pepper
  • 2 (15 oz.) cans white beans, drained and rinsed
  • 1 1/2 cup. frozen corn
  • 1/2 cup sour cream
  • Freshly chopped cilantro, for garnish
  • 1/4 cup shredded Monterey Jack
  • 1/4 crushed tortilla chips

  DIRECTIONS

  1. In a large pot, over medium heat, heat olive oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, about 1 minute. Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.
  2. Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.
  3. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.