White Chicken Chili

**Ingredients:**

– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts or thighs
– 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
– 1 can (4 oz) diced green chilies
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup sour cream or Greek yogurt (for creaminess)
– 1/2 cup heavy cream (optional, for extra creaminess)
– 1 cup shredded cheddar cheese (plus extra for garnish)
– Fresh cilantro, chopped (for garnish)

Instructions:

1. **Sauté the Onions and Garlic:**
– In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.

2. **Cook the Chicken:**
– Add the chicken breasts or thighs to the pot, along with the cumin, coriander, chili powder, paprika, salt, and pepper.
– Pour in the chicken broth and bring to a boil. Reduce the heat to low and let the chicken simmer for about 20 minutes, or until fully cooked.

3. **Shred the Chicken:**
– Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

4. **Add the Beans and Chilies:**
– Stir in the white beans and diced green chilies. Let the chili simmer for another 10 minutes to allow the flavors to meld.

5. **Make it Creamy:**
– Stir in the sour cream or Greek yogurt and heavy cream (if using) until fully incorporated. Add the shredded cheddar cheese and stir until melted and the chili is creamy.

6. **Serve:**
– Ladle the white chicken chili into bowls and top with additional shredded cheese and chopped fresh cilantro.

This **White Chicken Chili** is rich, creamy, and full of flavor, making it a perfect dish for a cozy dinner. Enjoy it with some crusty bread or tortilla chips!