White chili

Ingredients:

• 4 skinless, boneless chicken breasts (about 700 g)
• 2 cans of white beans (425g each)
• 2 x 113g cans chopped green chillies, not hot
• 1 tbsp. vegetable oil
• 2 cloves garlic, finely chopped
• 1 small jalapeño pepper, seeded, stemmed and finely chopped
• 1 medium onion, chopped
• 0.5 tsp ground ancho pepper
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 4 cups chicken broth
• Serving options: chopped cilantro, sliced ​​green onions, crispy chili-lime corn nuts, tortilla chips, sour cream, thinly sliced ​​radishes, pickled jalapeños, avocado, shredded cheddar, chopped bacon, shredded cabbage

Preparation:

1. Heat oil in a medium saucepan over medium heat. Add the garlic, jalapeño, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander, and cumin and cook, stirring, for 30 seconds. Then pour in the chicken broth, increase the heat to medium-high, and bring to a simmer. Add the chicken breasts and simmer until the chicken is cooked through, 15-20 minutes. Remove the chicken to a plate and let cool slightly.
2. Meanwhile, add the white beans and their liquid to the pan with the broth and simmer for 5 minutes. Pour about half of the mixture into a blender and blend until smooth (be careful when working with hot liquid in a blender). Return the blended mixture to the pan and add the green chili. Simmer for 5-10 minutes to allow the flavors to blend.
3. Meanwhile, tear the chicken breasts along the grain. Return the chicken to the pan with the chili and season with salt and pepper.
   
   Serve chili with a variety of toppings.