-1 Tablespoon olive or avocado oil
-2 cloves garlic, minced
-1 yellow onion, diced
-½-1 jalapeño, seeded and diced*
-1 teaspoon dried oregano
-1 teaspoon ground cumin
-2 teaspoons chili powder
-1 teaspoon sea salt
-¼ teaspoon ground pepper
-2 4 oz cans mild diced green chiles
-1 lb boneless skinless chicken breasts
-5 cups low-sodium chicken broth
-2 15 oz cans cannellini beans, drained and rinsed*
-1 ½ cup frozen corn, no need to thaw
-chopped cilantro, green onion, sour cream, fresh lime wedges, jalapeño and/or avocado, for garnish
1. Heat oil in a large pot over medium heat. Add garlic, onion and jalapeño and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and cook about 1 minute more.
2. Add green chiles, chicken, and broth and season with salt and pepper. Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
3. Use a fork or tongs to remove chicken from the soup, place on a plate and shred with two forks.
4.Place shredded chicken back in the pot and add beans and corn. Bring soup to a simmer and let cook another 10 minutes. Taste soup at this point and season with additional sea salt and pepper if needed.
5. Portion chili into bowls and garnish with chopped cilantro, green onion, extra jalapeño and/or avocado.