White Bean Chicken Chili

Yesterday was one of those days where it was cold and cloudy. There is nothing better than filling yourself up with something hearty and warm. One of my favorite foods to eat on days like this is chili. However, I did not feel like making my usual ground turkey and tomato chili so instead I opted for the opposite. This white bean chicken chili is amazing and healthy! Chili is also something that gets better over time so I always make a bigger batch to last for  a couple of days. My plans for tonight? Curling up on the couch tonight eating a nice big bowl of chili and watching the Grammys!

White Bean Chicken Chili

1 medium onion, chopped
Olive oil
2 garlic cloves, minced
3/4 of a box of organic low-sodium chicken broth, or as much liquid as you like
1 can of chopped green chilies
2 tsp cumin
2 tsp dried oregano
1 tsp dried thyme
1 tsp chili powder
3 cans of great northern beans, drained (reserve 1 can for mashing)
3/4 cup of frozen corn
3 chicken breasts, diced into bite size pieces

In a large pot, cook onion in the olive oil until translucent and tender. Add the garlic and cook until you can smell the garlic, about one minute. Add the chicken, broth, green chilies, spices, and bring to a boil.

Reduce the heat to low. Mash one can of beans so it is like mashed potato consistency. Add to the pot. Add the remaining 2 cans of beans and simmer for about a half an hour. (I like to turn off the heat and let sit for at least an hour and then reheat before serving).

Top with cheese, sour cream, jalapenos, or whatever chili toppings you like!