Chili-Blanco

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, diced
• 3 jalapenos, seeded and diced
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 cup sour cream

Directions

1. In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chicken and cook until almost cooked through, about 5 minutes. Add the jalapenos, cumin, chili powder, oregano, salt, and black pepper and cook for 1 minute.
2. Add the chicken broth and white beans and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the sour cream and stir to combine.
3. Serve hot with your favorite toppings.

Interesting Facts

• Chili-Blanco is a type of chili that originated in Mexico.
• White beans are a great source of protein, fiber, and other important nutrients.
• This dish is a great way to use up leftover chicken.