White Chicken Chili Recipe

• 3 pounds bone-in, skin-on chicken breasts, thighs, or a mixture of both
• Freshly ground black pepper
• 1 tablespoon vegetable oil
• 2 medium jalapenos, stemmed and finely chopped
• 2 medium poblano chiles, stemmed and medium dice
• 1 medium red bell pepper, cored, seeded, and medium dice
• 1 medium red onion, medium dice
• 4 medium garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt, plus more as needed
• 1 teaspoon chili powder
• 4 cups (1 quart) chicken stock or low-sodium chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
• 1 cup shredded Monterey Jack cheese (about 3 1/2 ounces)
• 1/2 cup coarsely chopped fresh cilantro
• 2 medium scallions, thinly sliced (white and light green parts only)

1. Pat the chicken dry with paper towels and season generously all over with salt and pepper; set aside.
2. Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering.
3. Working in 2 or 3 batches, add the chicken and cook, turning occasionally, until its browned all over, about 6 to 8 minutes per batch.
4. Transfer to a large plate and set aside.
5. Reduce the heat to medium.
6. Add the jalapenos, poblanos, bell pepper, and onion to the pot and season with salt and pepper.
7. Cook, scraping up any browned bits that have accumulated on the bottom of the pot and stirring occasionally, until softened and just starting to brown, about 5 minutes.
8. Add the garlic, cumin, measured salt, and chili powder, stir to coat the vegetables, and cook until fragrant, about 1 minute.
9. Add the stock or broth and beans and stir to combine.
10. Return the chicken pieces and any accumulated juices to the pot and bring the mixture to a boil.
11. Reduce the heat to medium low and simmer until the chicken is cooked through, turning the chicken halfway through, about 40 to 50 minutes total.
12. Turn off the heat.
13. Remove the chicken to a cutting board.
14. When its cool enough to handle, remove the meat and set it aside (discard the skin and bones).
15. Using a potato masher, lightly mash about half of the beans and vegetables, leaving the remaining half intact.
16. Stir in the shredded chicken and lime juice.
17. Serve with the cheese, cilantro, and scallions on the side.

chicken breasts, freshly ground black pepper, vegetable oil, jalapenos, poblano chiles, red bell pepper, red onion, garlic, ground cumin, kosher salt, chili powder, chicken, cannellini beans, freshly squeezed lime juice, shredded monterey jack cheese, fresh cilantro, scallions

Taken from www.chowhound.com/recipes/white-chicken-chili-30366 (may not work)