White Chicken Chili (Whitney) 6-8 servings

3 cups cooked shredded chicken

4 c chicken broth 

1 cup of water

3 cans(15 oz) white northern or cannellini beans rinsed and drained

1 T salted butter

1 T olive oil

1 medium onion, chopped

2 Jalapenos, finely chopped, remove membranes and seeds adjust to how much heat you can tolerate.( i omitted these all together)

4 cloves of garlic minced

8 oz of minced diced green chilis ( I used only 1 can)

1 cup corn (I used whole can) drained

juice of 1 lime

1 1/2 t cumin

1/2 t ancho chili powder

1/2 t dried oregano

1/2 t kosher salt

1/2 t black pepper

1/4 t smoked paprika

1/4 t cayenne pepper (I omitted)

1/2 c sour cream or plain greek yogurt

Toppings (optional)

sour cream

shredded monterey Jack cheese

chopped cilantro

sliced avocado

green onion chopped

corn chips

INSTRUCTIONS:

Place 1 cup of beans in blender with 1/2 cup of chicken broth and blend until smooth.  Set aside

Melt butter with olive oil

Add onions and jalapenos saute until soft and onions are translucent 2-3 minutes. Add garlic and cook 30 seconds.

Add pureed bean broth remaining chicken broth, diced green chilis, corn and rest of spices. Bring to a boil then turn down to simmer 

Cook for 15-30 minutes. remove from heat and stir in sour cream/yogurt and chicken.   You can see where I made it not so spicy. 

Top with your favorite toppings