White Bean Chicken Chili

Ingredients:

2 Tbsp. olive oil

1 large (11 oz.) yellow onion, chopped (about 2 cups)

1 Tbsp. minced garlic (about 3 cloves)

1 tsp. dried oregano

1 tsp. ground cumin

6 cups chicken broth

3 (15-oz.) cans great Northern beans, drained and rinsed (about 4 cups)

2 (4 1/2-oz.) cans chopped green chiles (about 1 cup)

2 (14-oz.) bone-in skinless chicken breasts

1 cup crushed corn tortilla chips (about 3 oz.), plus more for serving

Shredded sharp Cheddar cheese

Sour cream

Chopped fresh cilantro

Directions:

Heat oil in a large pot over medium-high. Add onion; cook, stirring occasionally, until onion is translucent and tender, about 8 minutes.

Add garlic, oregano, and cumin; cook, stirring occasionally, until fragrant and beginning to brown, about 1 minute.

Stir in chicken broth, scraping up any browned bits from bottom of pan. Stir in beans and green chiles.

Place chicken, breast sides down, in pot. Cover and bring to a boil over medium-high.

Uncover, reduce heat to medium, and simmer, undisturbed, until chicken is fork-tender, about 25 minutes. Remove from heat.

Using a ladle, transfer 2 cups of bean mixture to a blender with tortilla chips. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute.

Transfer chicken to a cutting board; let stand until cool enough to handle, about 5 minutes.

Remove meat from bones, discarding bones. Shred meat with 2 forks.

Stir shredded chicken and pureed bean mixture into pot.

Bring to a simmer over medium. Cook, stirring occasionally, until flavors meld and chili thickens slightly, about 10 minutes. Divide chili evenly into bowls, and top with additional crushed chips, Cheddar, sour cream, and cilantro.