Recipe: White Chicken Chili

Ring in the start of autumn with this lighter version of the classic chili. This cozy recipe takes little prep and cooking time, but will keep you warm as we go into the winter months.

Ingredients:

• 2 cans of Talia’s White beans, drained and rinsed
• 1 tbsp. olive oil
• 1/2 onion, diced
• 1/2 jalapeno, minced
• 1 lb. boneless, skinless chicken breasts, cut into 1in. pieces
• 1 clove of garlic, minced
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 1/4 tsp. cayenne pepper
• 1/2 cup frozen corn kernels
• 1 3/4 cups chicken broth
• 1/4 cup heavy cream

Instructions:

1. Pour in the olive oil into a soup pot over medium heat. Sauté the onions and jalapeno together until the onions have softened, about 2 to 3 minutes.
2. Add in the chicken and cook until the outside is lightly browned and the inside is no longer pink, about 4 to 5 minutes.
3. Add in the garlic and spices and coat the chicken in the seasonings. Pour in the corn, beans, and chicken broth. Once the pot has reached a boil, reduce the heat to low and simmer for 20 minutes.
4. With the back of a large spoon, lightly mash up some of the beans to thicken up the soup. Stir in the heavy cream.
5. When serving, garnish with toppings such as cilantro, sour cream, avocado, shredded cheese, or tortilla strips.

*Original recipe from epicurious.