Easy 30-Minute Homemade White Chicken Chili

3 tablespoons olive oil

3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)

1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)

7 to 8 ounces canned green chilis, don't drain (I used mild heat)

4 garlic cloves, peeled and finely minced

32 ounces (4 cups) low-sodium chicken broth

4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)

1 tablespoon lime juice

1 tablespoon cumin

1 teaspoon dried oregano

1 teaspoons salt, or to taste

1 teaspoon black pepper

½ teaspoon red chili flakes

¼ teaspoon cayenne pepper, optional and to taste

⅓ cup fresh cilantro leaves, finely minced

tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

Directions at averiecooks.com

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