Jen recommended sauteeing the garlic and onion first hand until translucent. I started this process in a small pan because I was debating trying to make it for two people, one who likes onions and one who doesn’t. I still recommend doing this. However, I said screw it, and he didn’t mind the onion since it was so cooked down. It works for me. So here is the order of how I made this recipe on the fly, looking at both recipes.

Jen says:

Chop one white onion (well, you can, but I only used half) and add two minced cloves of garlic (she uses six, and you can…WHOO WEE, gotta love garlic). Add a tablespoon of olive oil in a small saute pan and cook over medium heat, stirring till translucent. Turn off heat, set aside.

Renee says:

Place 4 cups chicken stock in a stockpot, bring the heat to medium. Add chicken breasts, simmer for 15 minutes until cooked. 

Remove chicken breasts, let cool on cutting board.

Add onion and garlic mixture to the stockpot of chicken broth. Add chopped jalapeno, green chilies, cannellini beans, and all of the dried seasonings. Stir until combined and simmer.

Shred chicken with two forks on the cutting board and then add to the stockpot. Continue to simmer covered for an hour on low heat.

Right before serving, go ahead and prep your toppings.

Serve each bowl with a splash of lime juice and pile up some cheese, sour cream, fresh jalapenos and, if you dare, add a bit more spice of seasoned bacon crumbles. It’s all fair game.

This chili will freeze if you even have any left. We didn’t, but there will be a next time.