My family likes White Chicken Chili. Me? Not so much. But I make it for them because I love them. And then I have salad for dinner. (True story.)

CHILI

3 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

1 generous tablespoon taco seasoning mix

3 cups shredded cooked chicken (I used 2 – 3 cans of chicken, from Costco)

2 (4 oz each) cans chopped green chilies, undrained

2 (15 oz each) cans cannellini beans, drained

4 cups chicken broth

hot sauce

2 tablespoons corn flour (I used corn starch)

1/2 cup heavy cream

1 (14.75 oz) can corn

salt

TOPPINGS:

sour cream

avocado

shredded Monterey Jack cheese

lime juice

1 In a large soup pot or Dutch Oven, heat olive oil over medium high heat. Stir in onion, garlic, taco seasoning and cook stirring often until onion starts to soften, about 3 minutes. Add chicken and stir to combine. Add chilies, beans, and chicken broth. Add a few dashes of hot sauce and stir. Bring mixture to a gentle boil.

2 Combine corn flour and heavy cream in a small bowl and whisk together until you have a thick paste. Pour into soup and stir. Let chili cook for about 10 minutes or until thickened. Add corn and stir in, letting cook for 2 additional minutes. Add salt if needed.

3 Serve with desired toppings.

recipe from The Pioneer Woman