White Chicken Chili

Where Did I Find the Recipe?
Google!  Was looking some something a little different to make for a chili cook-off at work so I thought that a White Chicken Chili might just do the trick.

White Chicken Chili
(adopted from the Neely's, the Food Network power couple)
Makes enough for 4-6 people easily

Ingredients

• 2 (14.5-ounce) cans white beans
• 1 tablespoon canola oil
• 1 medium jalapeno pepper, minced
• 1-2 medium poblano peppers, chopped (depending on desired spice level)
• 1 large onion, chopped
• 4 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ancho chili powder
• 4 cups low-sodium chicken broth (1 box)
• 2 limes, juiced, plus lime wedges, for serving
• 1 rotisserie chicken, skin removed and meat chunked
• 1/4 cup chopped cilantro leaves
• Sour cream, for topping

Directions

1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher (or meat pounder in my case; ) until chunky. Reserve the beans until needed.
2. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. 
3. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. 
4. Stir in the chicken stock and lime juice and bring to a simmer. 
5. Add the beans and continue to simmer for 20 more minutes.
6. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. 
7. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. 
8. Serve the chili in individual bowls topped with a dollop of sour cream (take their advice), crushed tortilla chips, and lime wedges.