Instructions

• Prepare ingredients: chop 1 pound chicken breast into bite-size pieces; chop 1 medium onion; mince or press the garlic (1 clove garlic — 1 tablespoon minced as listed); chop 2 stalks celery; dice 1 medium green bell pepper; remove stems and chop 1/2 bunch kale if using; measure 1 cup frozen corn. Open the 3 cans of great northern beans and 1 can diced green chilies. Drain and rinse two of the bean cans and set them aside; reserve the remaining bean can (do not rinse) to puree later.
• Heat 1 tablespoon olive oil in a large stock pot over medium heat.
• Add the chopped chicken to the pot and cook, stirring occasionally, until the pieces are almost cooked through (no longer raw on the outside), about 4–6 minutes.
• Add the chopped onion and the minced/pressed garlic to the pot and sauté until the onion is softened and mostly translucent, about 3–4 minutes.
• Add the chopped celery, diced green bell pepper, and chopped kale (if using). Cook, stirring, until the vegetables begin to soften, about 3–5 minutes.
• Add 1 cup frozen corn, the two drained and rinsed cans of great northern beans, 1 1/2 cups low-sodium chicken broth, 1 can diced green chilies, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper, and 1 teaspoon salt. Stir to combine.
• Bring the pot to a gentle boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• While the chili is simmering, empty the reserved can of beans (do not rinse) into a blender or food processor and puree until smooth. Alternatively, use an immersion blender in a bowl to puree them.
• After the 30-minute simmer, stir the pureed beans into the pot and simmer 2–3 more minutes to incorporate.
• Remove the pot from the heat and stir in 1/2 cup milk and 1 cup sour cream (or Greek yogurt) until fully combined.
• Taste and adjust seasoning if desired, then serve the white bean chicken chili hot.