White Chicken Chili

3 Tbl. vegetable oil
3 large chicken boneless, skinless chicken breast, cubed
1 large sweet onion, chopped
4 medium or 5 small pablano peppers, chopped (If you can't find pablano peppers use 4 green anaheim peppers)
1/2 small jalapeno pepper, chopped
2 Tbl. finely chopped fresh garlic
3/4 Tbl. ground cumin
3/4 Tbl. dried oregano
1 tsp. adobo sauce or chili powder
3 15.5 oz. cans cannellini beans, drained and rinsed
2 14.5 oz cans of chicken stock or broth

In large stock pot using 2 Tbl. of oil cook cubed chicken on medium heat until just done.  Remove cooked chicken from pan.  Add remaining 1 Tbl. of oil to pan, add onion, peppers and garlic.  Cook on medium until onions are tender and transparent 9about 15 minutes).  You do not want any color on the vegetables so if necessary turn down your heat.  You are really sweating the vegetables at this point.  Stir in cumin, oregano, and adobo sauce.  Add chicken back into pot.  Add 2 cans of the beans to pot and mix.  1 can of beans smash using a potato masher or fork, add to pot.  Add 2 cans of stock and stir.  Bring to a boil, reduce to medium-low and simmer for 30-40 minutes stirring occasionally. 

Taste and adjust seasoning as necessary.

Serve with sour cream, cilantro and cheese (cheddar, Mexican blend, or Monterrey jack are best options)

This is great served with a jalapeno cheddar cornbread.



This is an adaption of a recipe I originally found on the "Everyday with Rachael Ray" magazine site, http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/soup-recipes/white-bean--chicken-and-poblano-chili.  I have made some slight changes to adjust for my taste, but check out the original and try it. Both recipes are great and easy to make.