White Chicken Chili

White Chicken Chili

Ingredients:
2 tablespoons canola oil
2 teaspoons ground cumin
2 teaspoons kosher salt
½ teaspoon ground coriander
½ teaspoon Mexican oregano
¼ teaspoon white pepper
¼ teaspoon cayenne
1 large yellow onion, diced
1 large green bell or poblano pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup frozen corn kernels
4 cups low-sodium chicken broth
2 cups cooked and shredded chicken

To serve:
Shredded Monterey Jack cheese
Sour cream
Tortilla strips
Green onions
Cilantro

Instructions:

1. Heat a cast-iron Dutch oven or heavy bottomed pot over medium heat. Once hot, add oil and spices. Toast spices until very fragrant, only about 1 minute.
2. Add onions, peppers, celery, and garlic and stir to coat with oil and spices. Cook until vegetables are beginning to soften and are translucent, about 3-5 minutes.
3. Add corn and beans and stir to combine. Add broth and stir. Bring to a gentle simmer and cook until mixture reduces about halfway.
4. Add chicken and simmer until chicken is heated through, another 2-3 minutes.
5. To serve, ladle chili into a bowl and garnish with cheese, sour cream, tortilla strips, and fresh herbs.

More videos to enjoy:

How to Cook Frozen Chicken

How to Cut a Bell Pepper