Easy 30-Minute Homemade White Chicken Chili

olive oil

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

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)

canned green chiles, don’t drain (I used mild heat)

garlic cloves, peeled and finely minced

low-sodium chicken broth

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

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

lime juice

cumin

dried oregano

salt, or to taste

black pepper

red chili flakes

cayenne pepper, optional and to taste

fresh cilantro leaves, finely minced

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