📖 Instructions

1. First things first, you'll want to prep your aromatics. Dice your onion really finely—we want it to melt into the chili, not be chunky. Mince your garlic; don't skimp here, fresh garlic makes a big difference. If you're using fresh jalapeño, carefully de-seed and mince it too, wearing gloves if you have sensitive hands.
2. Grab a large, heavy-bottomed pot or a Dutch oven. Drizzle in about a tablespoon of olive oil and heat it over medium heat. Once it’s shimmering, add your diced onion. Sauté, stirring occasionally, until it's softened and translucent, which should take about 5-7 minutes. Don't rush this step; softening the onions builds a great flavor base.
3. Now, toss in your minced garlic and jalapeño (if using). Cook for just another minute, stirring constantly, until you can smell that wonderful fragrant garlic. Be careful not to burn it, burnt garlic is bitter and nobody wants that!
4. It’s time for the spices! Add the ground cumin, dried oregano, and a good pinch of salt and black pepper to the pot. Stir well and cook for another 30 seconds to a minute. Letting the spices toast briefly in the hot oil really helps them release their full flavor.
5. Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot with your wooden spoon. Those bits are packed with flavor! Add the diced green chilies (undrained is fine) and the rinsed and drained cannellini beans. Give everything a good stir.
6. Add your shredded cooked chicken to the pot. If you're starting with raw chicken breasts, you can add them whole here and let them cook in the broth, then remove, shred, and return to the pot later. Stir everything together gently.
7. Bring the chili to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 20-25 minutes. This simmering time is crucial for the flavors to meld and deepen. You want those ingredients to become best friends!
8. While it’s simmering, in a small bowl, whisk together the cornstarch and 1/4 cup of milk until smooth. This is your thickening agent. After the chili has simmered for a bit, slowly pour the cornstarch slurry into the pot, stirring constantly. Continue to simmer for another 5 minutes, or until the chili has thickened to your desired consistency. It should be creamy, not watery.
9. If you're adding corn, stir in the drained corn kernels during the last 5-10 minutes of cooking, just enough to heat them through. Taste the chili and adjust seasonings as needed. This is your chance to add more salt, pepper, or a pinch more cumin if you feel it needs it. Maybe a little dash of cayenne pepper for extra heat if that’s your jam!
10. Finally, stir in the remaining 1/2 cup of milk (or half-and-half for extra creaminess) and the fresh lime juice. The lime juice really brightens up all those rich flavors. Heat through for just a minute or two, but don't bring it to a rolling boil after adding the dairy, or it might curdle.
11. Ladle your warm white chicken chili into bowls. Now for the fun part: toppings! Garnish generously with fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt, shredded cheese, and perhaps some crushed tortilla chips or a wedge of lime. Serve immediately and enjoy your comforting masterpiece!