White Chicken Chili 

Ingredients:

• 2 T olive oil
• 1 Onion chopped
• 2 Poblano peppers (I used one)
• 1 tsp salt, divided, plus more to taste
• 3 Cloves garlic
• 1 Jalapeno chopped
• 1 T ground cumin
• 1 t ground coriander (I didn't have this, so I skipped it)
• 1 t chili powder
• 1/2 t black pepper
• 2 t dried oregano (I didn't have this, so I skipped it too)
• 4 cups chicken broth
• 3 T cornmeal or masa harina (I skipped this as well)
• 2 15 oz cans white beans
• 1 4 oz can chopped green chilis
• 1 cup frozen corn (I put more because I love corn, about a cup and a 1/2)
• 3 cups cooked chicken (I used a rotisserie chicken)
• 1/2 cup heavy cream
• 2 T fresh lime juice (I skipped this)
• 2 T cilantro leaves
• Tortilla chips, cheese, sour cream, avocado for serving

**I skipped several ingredients because I didn't have it on hand but I'm sure it would've made the recipe that much better.

Directions:

• Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with 1/2 teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeno and cook for 2 minutes. Add the cumin, coriander, chili powder, black pepper, and oregano and cook for 1 minute, or until fragrant. 
• In a small measuring cup, whisk together 1/2 cup of chicken broth and the cornmeal or masa harina. 
• Add the remaining 3 1/2 cups of chicken broth, cornmeal mixture, white beans, canned green chilis, and frozen corn to the dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the cooked chicken and cook for 5 minutes. Stir in the heavy cream, lime juice, and cilantro and remove from heat. Season with 1/2 teaspoon of salt, plus more to taste. 
• Serve with topped additional cilantro, tortilla chips, shredded cheese, and sour cream. 

Recipe Source and Image: The Pioneer Woman