Creamy White Chicken Sausage Chili

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook for 5-6 minutes, stirring occasionally, until lightly browned and heated through. Add the garlic, cumin, chili powder, oregano, garlic powder, and salt and cook for 1 minute until fragrant.

2. Pour in the salsa verde and chicken broth and stir to combine. Transfer one can of the drained beans to a blender with a splash of broth and blend until smooth, then stir into the pot. Add the remaining can of beans and the frozen corn to the pot.

3. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the corn is heated through and the chili has thickened slightly. Squeeze in the lime juice, taste, and adjust seasoning as needed. Serve with desired toppings.

4. Tips:

   • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth if needed to loosen.
   • Blending one can of beans directly into the chili creates a thick, creamy base without any dairy. It’s what gives this chili its texture – don’t skip it.