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 olive oil in a large Dutch oven over medium heat. Once the oil is glistening, add the onion and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
2. 2Stir in the chicken, chicken stock, enchilada sauce, green chilies, cumin, chili powder, salt, and pepper. Increase the heat to high and bring to a boil, then reduce the heat to low. Cover and simmer until the chicken is cooked through and tender, 25 to 30 minutes. Transfer the chicken to a plate. Using two forks, shred the chicken. If you like a thicker chili, transfer 2 cups of the soup, including the beans and vegetables) to a blender and blend until nearly smooth. Pour the blended mixture back into the pot. Alternatively you can use an immersion blender directly in the pot to blend ¼ of the chili.
3. 3Stir the beans, corn, and bell pepper into the Dutch oven. Cover, and cook on medium low, for 5 to 10 minutes, or until the bell peppers are tender and the beans are warmed through. Stir in the shredded chicken and lime juice.
4. 4Divide the chili among 6 bowls. Top with jalapeño, sour cream, avocado, tortilla strips, cotija, and cilantro if using.