White Bean Chicken Chili

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic
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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Low Sodium Chicken Broth(720g)
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  Enchilada Sauce, Red, Canned
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  Green Chiles, Canned, Diced
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  Cumin, Ground(5g)
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  Chili powder(5g)
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  ½ teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Beans, Cannellini, Canned, Drained
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  Corn, Sweet, Canned, Drained
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  Bell Pepper
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  Lime Juice, Fresh(30g)
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  JalapeñO Pepper
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Avocado
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  Tortilla Chips, Corn, Plain
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  Cheese, Cotija, Crumbled
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  Cilantro, Fresh

Instructions

1. 1Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.
2. 2Stir in the chicken breast, chicken broth, enchilada sauce, green chiles, cumin, and chili powder. Increase heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer until the chicken is cooked through and no longer pink inside (internal temperature 165°F), about 25–30 minutes.
3. 3Transfer the chicken to a plate and shred it using two forks, then set aside.
4. 4For a thicker chili, use an immersion blender directly in the pot to blend about ¼ of the chili until nearly smooth, or transfer 2 cups of chili (including beans and vegetables) to a blender, blend until nearly smooth, and pour back into the pot.
5. 5Stir the cannellini beans, corn, and bell pepper into the Dutch oven. Cover and cook over medium-low heat until the bell peppers are tender and the beans are warmed through, about 5–10 minutes. Stir in the shredded chicken and fresh lime juice.
6. 6Divide the chili evenly among 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a portion in a saucepan over medium heat for 3–4 minutes, stirring occasionally, until heated through.
8. 8Top each serving with jalapeño pepper, sour cream, avocado, tortilla chips, crumbled cotija cheese, and fresh cilantro.