White Chicken Chili

Ingredients

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 poblano pepper, diced
• 1 jalapeno, minced
• 5 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 3 cans (15 ounces each) cannellini or great northern beans, drained
• 2 cans (4 ounces each) diced green chiles
• 5 cups chicken broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 4 ounces queso fresco, crumbled
• Tortilla chips, for serving

Before you cook

• Dice the onion and poblano and mince the jalapeno, removing the seeds if you want less heat.
• Drain and rinse the canned beans.
• Mash 1 cup of the drained beans to a paste in a bowl with a fork.

Steps

1. Heat the olive oil in a large pot over medium-high heat.
2. Season the chicken thighs with the salt and pepper and brown them for 4 minutes per side.
3. Move the chicken to a plate and lower the heat to medium.
4. Add the onion, poblano and jalapeno and cook for 7 minutes, until soft.
5. Stir in the garlic, cumin, oregano and coriander and cook for 1 minute, until fragrant.
6. Add the whole beans, the mashed bean paste, the green chiles and the chicken broth.
7. Return the chicken and any juices to the pot.
8. Bring the chili to a simmer and cook uncovered for 25 minutes.
9. Lift the chicken out and shred it with two forks on a cutting board.
10. Return the shredded chicken to the pot and stir.
11. Take the pot off the heat and whisk the sour cream into a ladleful of the hot broth in a small bowl.
12. Stir the tempered sour cream back into the chili so it does not curdle.
13. Add the lime juice and half the cilantro and taste for salt.
14. Ladle into bowls and top with queso fresco, the rest of the cilantro, and tortilla chips.