Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups shredded cooked chicken breast
  • 1 cup chicken broth
  • 2 cans (15 oz each) white cannellini beans, drained and rinsed
  • 4 oz diced green chilies
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp coriander
  • 1/4 tsp cayenne pepper
  • 2 tbsp cornmeal
  • 1/2 cup whole milk
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup sour cream

Instructions:

  1. Heat olive oil over medium heat in a large Dutch oven. Add diced onion and sauté until translucent and fragrant, approximately 5 minutes.
  2. Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
  3. Pour in chicken broth and diced green chilies. Stir in ground cumin, smoked paprika, dried oregano, coriander, and cayenne pepper.
  4. Add shredded cooked chicken and drained white beans. Bring to a gentle simmer and cook for 15 minutes.
  5. In a small bowl, whisk cornmeal into whole milk until smooth, then slowly stir the mixture into the pot.
  6. Once the chili has thickened, remove the pot from the heat. Fold in shredded Monterey Jack cheese and sour cream, stirring until the cheese is completely melted.