So good! Warm up with white bean chicken chili. (You’ll only need one pot to make it!)

By JULIE BRINKLEY

‘Tis the season for soups, chili and stew and this recipe for white bean chicken chili is made in a single pot!

And it’s delicious!

HERE’S WHAT YOU NEED

1 tablespoon olive oil

1 small yellow onion, chopped

2 garlic cloves, finely minced or 1 ½ teaspoons garlic powder

2 1/2 cups chicken broth

2 (4-oz) cans diced green chilies

1 1/2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon dried oregano

½ teaspoon paprika

1/2 small lime

Salt and pepper

2 (15-oz) cans great northern beans

1 cup sour cream or plain Greek yogurt

1 cup corn

2 heaping cups cooked shredded chicken

HOW TO MAKE IT

Heat olive oil in a large pot (5-6 quart) over medium-high heat; add onion and garlic and sauté until soft.

Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

Drain and rinse beans in a strainer.

Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want in this chili!)

Add pureed beans, whole beans, chicken and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered for 15 to 30 minutes.

Remove from heat and stir in sour cream.

Garnish with cilantro, shredded cheese, avocado slices and tortilla chips if desired.