1 Tbsp. canola or olive oil
1 medium yellow onion, chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, minced
3 boneless, skinless chicken breasts, cut into thirds
5 cups low sodium chicken broth
2 (4 oz.) cans green chiles
2 (15 oz.) cans white beans, drained and rinsed
1 1/2 cups frozen corn
1/2 cup sour cream
Salt and pepper, to taste
1 avocado, thinly sliced
1/4 cup chopped fresh cilantro
Crushed tortilla chips
Monterey Jack cheese
In a large pot over medium heat, heat oil. Add onion, garlic and jalapeño and cook, stirring until softened, about 8 minutes. Add White Chicken Chili Seasoning and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles. Bring to a boil, then reduce to a simmer and leave uncovered until chicken is cooked through, about 10 to 12 minutes. Transfer chicken to a plate and shred with two forks.
Add beans to the pot and bring to a steady simmer. Cook, smashing about a quarter of the beans with a spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook until heated through, another minute or two. Add additional seasoning to taste. Remove from heat and stir in sour cream.
Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.