Made on the occasion of Mimi, Papa, and Janine coming for dinner

Yield: 4 to 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large jalapeño pepper, seeds and ribs removed, finely chopped
• 2 tablespoons minced garlic (about 5 cloves)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon sweet paprika or chili powder
• Pinch of cayenne pepper, to taste
• 1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)
• Freshly cracked black pepper
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 2 (4-ounce) cans diced green chiles
• 2½ to 3cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)
• 1 cup fresh or frozen corn kernels
• Half a lime, plus lime wedges for serving

Toppings:

• Shredded Cheddar or Monterey Jack cheese
• pickled jalapeño slices
• diced avocado
• sour cream
• chopped fresh cilantro
• crushed tortilla chips

Step 1

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

Step 2

Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

Step 3

Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

Step 4

Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

https://cooking.nytimes.com/recipes/1024345-white-chicken-chili?q=white%20chili