• 3 tablespoons olive oil
  • 2 large Vidalia onions, diced small
  • 1 jalapeño pepper, diced
  • 1 small can green chilis
  • 2 garlic cloves, chopped
  • 4 cups chicken broth
  • 4 cups shredded cooked chicken
  • 1 40-ounce can (or 2 small cans) cannellini or great northern beans
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 2 teaspoon oregano
  • Salt and pepper
  • 1 teaspoon red pepper flakes
  For topping:
  • Fresh, chopped parsley
  • Shredded cheddar cheese
  • Sour cream


Heat oil over medium-high heat. Add the onion, jalapeño, green chilis with their juice and sauté until tender. Add the garlic and sauté another minute.

Add remaining ingredients and bring to a boil.

Boil for 10 minutes then reduce heat to low.

Top chili with parsley, cheddar and sour cream.

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