Lightened Up White Chicken Chili by Peacelovedough

Ingredients

• 3 cup shredded cooked chicken
• 2 tbsp avocado oil
• 1 small yellow onion, diced
• 1 medium green bell pepper, diced
• 6 cloves garlic, minced
• 3 cup chicken stock
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 1 tbsp heavy cream (optional)
• 1 lime, juiced

Instructions

1. Heat 1 tbsp avocado oil in a large pot over medium heat and sauté the diced onion and green bell pepper until translucent, about 5-7 minutes.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Pour in 3 cups of chicken stock, the shredded chicken, and the can of green chilies.
4. Season with chili powder, cumin, onion powder, garlic powder, oregano, smoked paprika, salt, and pepper; stir to combine.
5. In a blender, combine one can of rinsed cannellini beans with a small splash of chicken stock and blend until smooth.
6. Add the blended bean mixture to the pot and stir well.
7. Simmer the chili uncovered on low heat for 30 minutes to allow the flavors to develop and the liquid to thicken.
8. Stir in the optional splash of heavy cream if desired, then remove from heat.
9. Stir in the fresh lime juice just before serving.