White chicken chili is a refreshing change of pace from the traditional tomato-based, dark-bean version. The absence of tomatoes allows other ingredients to shine, creating a unique flavour profile. The white beans contribute to a creamy texture and a generally milder flavour that retains comfort with a cozy depth of spices. 

2 tbsp fresh EVOO

1 tbsp Lime EVOO
1 large yellow onion, chopped
1 large sweet green pepper
5 tbsp Garlic EVOO or 5 fresh cloves, minced
1tsp dried oregano
1tsp ground cumin

1/2 tsp sweet paprika 
1 tsp Cayenne EVOO
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
cups (1 litre) chicken stock
2 450g cannellini beans, rinsed and drained
cups (750 ml) cooked, shredded chicken (1 store-bought roaster, dark and white meat) 
cup (250ml) frozen corn

Toppings: Shredded Cheddar or Monterey Jack cheese, roughly chopped avocado pieces, fresh cilantro, sour cream and crushed tortilla chips

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. 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. 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. 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.