White Chicken Chili

• 1 whole chicken
• 1 celery stalk
• 1 carrot
• 8 cloves garlic
• 1 med onion
• 2 tbls veg oil
• 4 cans white kidney beans, rinsed
• 2 poblano chilies
• 1 cup corn
• 2 tbls cumin
• 2 tbls chilli powder
• 1 tbls dried oregano
• 1 1/2 cup sour cream

1. boil chicken with carrot, celery, and 4 garlic cloves in water.
2. remove chicken and let cool. Reserve broth.
3. Sweat the chopped onion in the veg oil. Mince and add the remaining garlic in the last minute. Add some of the chicken broth. Fire roast poblanos and put in plastic container to steam. Shred chicken and add to broth. Add spices, corn and 3 cans of the beans. Remove charred skin from peppers and chop then add to the pot. Mash the remaining can of the beans and add to the chili to thicken. Cook for 1 hour uncovered until reduced and at desired consistency. Turn off heat and when it stops boiling add sour cream. Serve with cilantro and a wedge of lime if desired.

chicken, celery, carrot, garlic, onion, oil, white kidney beans, chilies, corn, cumin, chilli powder, oregano, sour cream

Taken from www.epicurious.com/recipes/member/views/white-chicken-chili-52982451 (may not work)