White Chili with Grilled Chicken

Ingredients:

• 2 cans of canned white beans
• 1 tbsp. l. rapeseed oil
• 1 medium jalapeño pepper
• 2 medium hot poblano peppers
• 1 large onion
• 4 cloves of garlic
• Salt and ground black pepper
• 1 tbsp. ground cumin
• 1.5 tsp ground coriander
• 1 teaspoon ancho chili powder
• 4 cups low-sodium chicken broth
• 2 limes (plus a few more wedges for garnish)
• 1 skinless grilled chicken
• 1/4 cup chopped cilantro
• For serving: sour cream, crushed corn chips

Preparation:

1. Remove the seeds from the peppers, cut the jalapeños into small pieces, and the poblanos into large pieces. Peel and dice the onion, peel and mince the garlic. Drain the can of beans and rinse with clean water. In a shallow bowl, mash half the beans into small pieces. Shred the chicken.
2. Pour canola oil into a cauldron and heat over medium heat. Then add the pepper, onion, and garlic and sauté for 5 minutes until softened. Season the vegetables with pepper and salt to taste. Add the cumin, coriander, and chili powder and continue sautéing for another minute to release the flavors. Pour in the chicken broth with lime juice and bring to a boil. Add the beans and continue simmering for 20 minutes.
3. After this time, taste and adjust seasonings if needed. Add the grilled chicken and cilantro and cook over medium heat for another 5 minutes to heat through. Before serving the white chili in small bowls, drizzle with sour cream, sprinkle with crushed corn chips, and top with a lime wedge.
   
   Recipe White chili.