Creamy white chicken chili with tender chicken, great northern beans, green chilies, and warm spices.

1 tablespoon olive oil

1 small yellow onion, chopped

2 garlic cloves, minced

2 1/2 cups low-sodium chicken broth

Two 4 oz cans diced green chilies

1 1/2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/2 small lime, juiced

Salt and black pepper, to taste

Two 15 oz cans great northern beans, drained and rinsed

1 cup sour cream or plain Greek yogurt

1 cup corn, frozen or fresh

2 heaping cups cooked chicken, shredded

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1. Heat olive oil in a large pot over medium high. Add onion and sauté 3 to 5 minutes. Add garlic and cook 30 seconds.

2. Add broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper.

3. Puree a ladle of beans with a splash of broth. Add pureed beans, remaining beans, and corn. Simmer 15 to 30 minutes.

4. Remove from heat. Stir in sour cream and shredded chicken. Adjust seasoning.

5. Serve with cilantro, shredded cheese, tortilla chips, green onions, and avocado.

Yield about 6 cups, about 1 1/4 cups per serving.

Use mild green chilies for less heat or reduce to one can.

Substitute 1/2 cup salsa verde for the green chilies if desired.

For raw chicken, simmer breasts in the broth until cooked, then shred.

Vegetarian option, skip the chicken and use vegetable broth.