Ingredients
3 tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
1 heaping tbsp Tex-Mex or taco seasoning
3 cups shredded cooked chicken
2 cans (4 oz) chopped green chilies, undrained
2 cans (15 oz) cannellini beans, drained
4 cups low-sodium chicken broth
Hot sauce, to taste
2 tbsp masa harina (corn flour, sold in the Hispanic foods aisle)
½ cup heavy cream
10 oz bag frozen fire roasted corn (no need to thaw)
Kosher salt, to taste
Sour cream, for serving
1 avocado, sliced
2 cups grated Monterey Jack cheese
2 limes, cut into wedges
Preparation
Step 1
In a soup pot or Dutch oven, heat the olive oil over medium-high heat. Stir in the onion and garlic, sprinkle in the Tex-Mex or taco seasoning. Cook, stirring often, until the onion starts to soften (~3 minutes).
Step 2
Add the chicken and stir to combine. Add the chilies, beans, and chicken broth, stirring in each ingredient as you add it.
Step 3
Add hot sauce to taste and stir. Bring the mixture to a gentle boil.
Step 4
In a measuring cup, combine the masa and the heavy cream. Stir with a fork until it is a thick paste. Pour the mixture into the soup. Stir and let the chili cook and thicken for about 10 minutes.
Step 5
When the chili is thick and bubbling, add the corn and stir until the corn is hot (~2 minutes). Taste and add salt and more seasonings if needed.
Step 6
Serve topped with the sour cream, avocado, hot sauce, and Monterey Jack, if desired. Enjoy!