White Chili

Roast onions, poblano and jalapeno peppers: Place your peppers whole onto a baking sheet. Next, peel whole onions and slice them crosswise into 3 or 4 thick slices and place on the sheet. Drizzle with a little olive oil or other cooking oil and place under the broiler with the oven rack raised to the highest level. Depending on how hot your oven gets, this may take anywhere from 5 to 8 minutes per side. Once one side is blackened and blistered, turn over peppers and onions and do the same on the other side. Remove peppers and onions from the oven and set onions aside to cool. Meanwhile, lay peppers on a large piece of plastic wrap and wrap loosely. Allow peppers to sweat and cool. Remove the plastic wrap and rub off the charred outer skin. (This doesn’t have to be perfect, just remove most of it.) Chop onions and peppers and set aside.

In a large Dutch oven, heat the olive oil and saute diced chicken breasts until lightly browned and cooked through. Add peppers, onions and garlic and saute until fragrant. Remove chicken and peppers to a plate and immediately stir in chicken broth and lime juice. Scrape the bottom of the pan to deglaze. Add 2 cans of drained beans and puree with a stick blender to give the chili some thickness.

Add back the chicken mixture and remaining 2 cans of beans and cook over medium heat, stirring occasionally. Add cumin, taco seasoning and adjust seasoning with salt and pepper, to taste. Cook on low for an additional 30 minutes, stirring occasionally. Remove from heat and stir in cilantro, right before serving.

While chili is warming, stir together the sour cream and the taco seasoning for serving; set aside.

To serve, place tortilla chips in a bowl, top with chili, cheese and spicy taco sour cream.