White Chicken Chili

• 2 TBSP (30ml) olive oil
• 3–4 chicken breasts (about 680g)
• 1 yellow onion, diced
• 2 celery stalks, chopped
• 3 jalapeño peppers, seeded and minced
• 2 poblano peppers, seeded and diced
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ancho chilli powder
• 1 tsp chilli powder
• 2 TBSP (30g) flour
• 4 garlic cloves, pressed
• 1 bay leaf
• 1 TBSP dried oregano
• 3 cups (720ml) chicken stock, divided
• 4 15 oz cans of white beans, drained
• 1 cup (240g) frozen corn
• 1 TBSP (15ml) lime juice (or more to taste – I tend to add juice of about 2 whole limes)
• Lime juice and lime wedges for serving
• Cilantro, dill, parsley or green onions for serving
• Avocado, chopped, for garnish
• 1/2 cup (115g) shredded white cheese, such as mozzarella or Parmesan
• Kosher salt and freshly ground black pepper to taste

Instructions

1. 1

   Blend two cans of beans with half of the chicken stock. Set aside.

2. 2

   Heat olive oil in a large pot or Dutch oven. Add onions, celery, poblano peppers, and jalapeño and cook for about 3–4 minutes until softened. Add cumin, coriander, chili powder, and ancho chile powder and cook for 2 minutes. Add flour and cook for 2 minutes or so to cook off the raw flour taste. Add garlic and cook for 30 seconds. Stir in the blended beans, beans, and the remaining chicken stock. Add a bay leaf and oregano. Bring to a simmer, lay chicken breasts on top of the soup, cover it, and simmer for 20 minutes.

3. 3

   When cooked, remove the chicken to a plate and shred it with two forks. In the meantime, add frozen corn and continue to cook the chili for an additional 10 minutes or so until thickened. Season with salt and pepper to taste. Return the shredded chicken and cook for a minute or two until heated through. Add at least 1 tbsp (15ml) lime juice or more to taste. Divide between bowls and serve with lime wedges, cilantro or other greens, avocado, and shredded cheese.