3boneless skinless chicken breasts, cut into thirds
5 c.low-sodium chicken broth
Freshly ground black pepper
2(15 oz.) cans white beans, drained and rinsed
1 1/2 c.frozen corn
1/2 c.sour cream
Freshly chopped cilantro, for garnish
1/4 c.shredded Monterey Jack
1/4 c.crushed tortilla chips
In a large pot, over medium heat, heat oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 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.
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, using a wooden spoon to mash about 1/4 of the beans. Turn off heat and stir in sour cream.
Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.
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