1 tablespoon Olive Oil

1 small Yellow Onion, diced

1 Jalapeno, seeded and minced

2 Garlic Cloves, minced

1/2 teaspoon Oregano

1/2 teaspoon Ground Cumin

2  4.5-ounce cans of Green Chilies

3 Chicken Breasts, cut into thirds

5 cups Chicken Broth, low sodium … I make my own chicken broth and you can get the recipe   HERE

Kosher Salt (I did not even need to add any salt.  I recommend waiting until all ingredients are added before even adding any salt.)

Fresh ground Black Pepper

2  15-oz cans White Beans

1 & 1/2 cups of Frozen Corn

1/2 cup Sour Cream

Fresh chopped Cilantro

1/4 cup shredded Monterey Jack Cheese

1/4 cup crushed Tortilla Chips

HOW TO:  In a large pot, over medium heat, heat oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.

 Transfer chicken to a plate and shred with two forks. (I ended up cutting the chicken breast into bite size pieces prior to adding the chicken to the pot and did not shred it…which made the chili more like a soup). Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.  Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.    Sooooo Good !!