White Chili with Chicken and Poblano Peppers

Ingredients

• 4 large boneless chicken breasts,cooked & diced
• 3 cans white Northern beans
• 2 poblano peppers, chopped
• 1 medium jalapeño pepper, minced seeds removed
• 5 cups chicken broth
• 1/2 cup red large onion, chopped
• 1/4 cup minced white onion
• 1/4 cup cilantro, chopped
• 3 garlic cloves, minced
• 1 lime, juiced
• 1/2 tablespoon ground cumin
• 1 teaspoon Chipotle chili powder
• Kosher salt
• freshly ground black pepper
• cilantro, for garnish
• scallions, garnish
• sour cream, for topping
• 2 limes, sliced in wedges
• Directions
• 
  
• Drain and rinse the canned white beans. Add the olive oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soften, about 5-6 minutes. Season the vegetables with salt, and pepper. Add the cumin, and chipotle powder. Continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and simmer for 15 more minutes. After 15 minutes ,taste and adjust seasoning if needed. Stir in the diced chicken and cilantro. Simmer for 7-10 minutes or until heated through. Serve the chili in individual bowls with garnishes and toppings from above.