Smoky White Bean and Chicken Chili

1. Preheat the oven to 375°F. Place the chicken breasts on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1 teaspoon of pepper. Roast for 35 to 40 minutes, until cooked through. Remove from the oven and let chicken cool. When cool enough to handle, shred the chicken and set aside.
2. Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the onions and cook for 2 to 3 minutes, until the onions begin to soften. Add the garlic and cook for about 30 seconds, until fragrant. Add the tomatillos, tomatoes, and jalapeño and cook for 4 to 6 minutes, until the tomatoes and tomatillos begin to soften. Add the chicken broth, green chiles, cilantro, oregano, cumin, chili powder, and corn and stir to combine. Bring the mixture to a simmer and cook for 20 minutes. Stir in the beans and lime juice during the last 10 minutes of cooking. Season the soup with the remaining teaspoon of salt and teaspoon of pepper. Ladle the soup into bowls and serve.

This recipe is adapted from The Dove’s Nest Cookbook.