1 tbsp. olive oil
1 small yellow onion, diced
1 jalapeno, seeds and ribs removed, diced
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. cumin
2 (4.5 oz.) cans green chilies
3 boneless, skinless chicken breasts, cut into thirds
5 c. chicken broth
2 (15 oz.) cans white beans
1 1/2 c. frozen corn
1/2 c. full fat sour cream
Salt & Pepper
2 tbsp. Chopped cilantro, for garnish
1/4 c. shredded monterey jack
1/4 c. Crushed tortilla chips (optional)
In a large pot, over medium heat, heat oil.
Add onion and jalapeño (if using) to the pot and cook until soft, about 5 minutes.
Add garlic, oregano and cumin and cook until fragrant, 1 to 2 minutes.
Add green chilis, chicken, and chicken broth and bring to a boil.
Cover and let simmer, 10 to 12 minutes, until chicken is tender.
Remove chicken onto a plate and use 2 forks to shred.
Return to pot and add white beans and corn.
Bring to a simmer and let cook for 10 minutes. Turn off heat and stir in sour cream.
Ladle into bowls and garnish with cilantro, cheese, and crushed chips.