This white chicken chili with corn is a great change from traditional tomato-based chili. It's perfect on its own, with a crisp green salad or a slice of toast. The jalapenos add a mild spiciness to this chili.
Heat oil in large pot or Dutch oven for 1 minute. Add ground chicken and sauté until lightly browned.
Add the onions and cook until softened, about 3 minutes. Add garlic and cook for another minute.
Add oregano and cumin and briefly sauté until aromatic (about 1 minute).
Add soup stock, lime juice, Worcestershire sauce and diced jalapenos. Simmer for 5 minutes.
Drain and rinse white kidney beans and navy beans. Add half of each to the pot. Combine the remaining beans and puree into a smooth paste with an immersion blender or potato masher. Stir into pot.
Add corn and simmer for 10-15 minutes to heat through and blend flavours.
Stir in cheese until melted. Taste and adjust seasoning with salt, pepper, hot sauce or lime juice as needed.
Remove from heat. Serve in bowls and top with your favourite toppings.
Serve with rice, bread or simply as is.
Notes
Check your chilis. How hot are your chilis and how spicy do you like your chili? Start with the smallest amount and add more to suit your heat preference. And be aware, commercial cans of green chilis (jalapenos) can be much milder than home canned jalapenos. Double the recipe and freeze any leftovers for a quick and easy weeknight dinner.Want it thicker? Mix 2 Tbsp cornstarch with 3 Tbsp cold water in a little bowl. Add just before adding cheese. Bring chili to boil for 1 minute until thickened, reduce heat and continue with recipe.