White Chicken Chili

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 4 boneless chicken breast halves, cut into one inch chunks
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 (15 ounce) cans cannellini beans, drained (save 1/2 cup draining liquid)
• 2 cups chicken broth, divided
• 1 teaspoon chipotle pepper, seeded and minced
• 1/2 cup heavy cream
• Garnishes
• shredded monterey jack cheese
• chopped fresh cilantro leaves

1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1/4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and 3/4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.

extra virgin olive oil, onion, chicken breast halves, chili powder, ground cumin, salt, pepper, cannellini beans, chicken broth, pepper, heavy cream, cheese, fresh cilantro

Taken from www.food.com/recipe/white-chicken-chili-354358 (may not work)