Let’s simmer up this creamy chili:

1. Sauté Aromatics:

• Heat the olive oil in a large (5-6 quart) pot or Dutch oven over medium-high heat.
• Add the chopped onion and sauté until softened, about 3-5 minutes.
• Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant.

2. Add Broth and Seasonings:

• Pour in the chicken broth. Add the diced green chilies (undrained), ground cumin, cayenne pepper, paprika, dried oregano, and lime juice.
• Season with salt and pepper to taste. Stir everything together.

3. Prepare Beans (Optional Puree Step):

• Drain and rinse the cans of Great Northern beans in a strainer.
• (Optional Creaminess Boost): Measure out a large ladleful (about 1 cup) of the rinsed beans. Place these beans in a food processor or blender with a splash (a few tablespoons) of the broth from the soup pot. Puree until completely smooth.

4. Simmer Beans and Corn:

• Add the pureed beans (if using), the remaining whole beans, and the corn to the soup pot.
• Bring the mixture to a simmer over medium heat. Once simmering, reduce heat slightly if needed to maintain a gentle simmer. Cook, uncovered, for 15 to 30 minutes, allowing flavors to meld and the chili to slightly thicken. Longer simmering deepens flavor.

5. Finish with Cream and Chicken:

• Remove the pot from the heat. This is important to prevent curdling.
• Stir in the sour cream (or Greek yogurt) until well combined and the chili is creamy.
• Stir in the pre-cooked shredded chicken. Let it sit for a few minutes for the chicken to heat through.

6. Serve:

• Remove and discard the bay leaf if you added one (not listed, but common in chili).
• Ladle the hot White Chicken Chili into bowls. Garnish generously with your favorite toppings like fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips, if desired.

A comforting and flavorful bowl ready to enjoy!