Recipe for White Chili with Chicken and White Beans (from memory)
Stand pound of beans (I use cannelini) overnight in a gallon of water with a 1/4 of salt dissolved in it.
Toss 2 poblano, 4 Anaheim or Hatch, and 2 jalapeno chili peppers with olive oil, season with salt. Char under a broiler or over a flame until the skin is blackened all over. Best is to use an oven (it lets you broil the onion and garlic cloves at the same time). Put in a tin foil pouch (or really, anything to keeep the steam from the hot peppers in: I put them in the oven under the broiler on tin foil, so folding over and sealing is easy). Let stand for 5, 10 minutes to loosen the skin.
Make quart chicken stock (in a crunch I use the organic Better than Bouillon, but home made is best), put it in a large bowl with the chilies (do take them out of the container or tin foil pouch). Peel the chilies under the chicken stock, leaving skins, seeds, stems in the stock.
Put the peeled chilis in a blender (or use an immersion blender), add a medium onion and a dozen garlic cloves, peeled and broiled, and a whole pickled jalapeno pepper. Blend into a smooth paste.
Heat a few tablespoons of oil (I use chili oil) in a large pot (I use an enameled cast iron Dutch oven, but any heavy enough 5+ quart pot will do), until shimmering hot. Add a tablespoon of groun cumin and a teaspoon of ground coriander seed, stirring until it blooms well (30 seconds or so). Add the chili paste and cook, stirring, until it’s well mixed. Pour the chicken stock through a strainer, pressing out the chili pepper skins/seed/stems (and toss those!).
Bring to a boil and add 2 pounds of chicken thighs (I like ’em better than chicken breasts: more flavor, bit more fat. Chicken breasts are easier to cook though). Add enough water to submerge the chicken. Bring back up to a boil, reduce to a simmer and cook, stirring enough so nothing burns to anything, until the center of the chicken breasts are about 150F (10-15 minutes depending on thighs or breasts, how thick they are, and how big the pot).
Take the chicken out and put them in a bowl on the side.
Add the beans to the broth/paste mixture. Bring to a simmer and cook until the beans are tender (maybe an hour or so). When the chicken is cooled down, shred into bite-sized pieces (I like shredding with hands or fork better than cutting as it fits better and absorbs more of the liquid).
Take out a cup or two of the beans with a slotted spoon and blend into a smooth paste (it becomes a pale to white paste). Stir it back into the broth/paste mixture. Stir the shredded chicken into the mixture. Stir in half a pound of shredded Pepper Jack, two tablespoons of lime juice, 2 tablespoons of juice from the pickled jalapenos, and half a cup of chopped cilantro leaves.
Serve with lime wedges, a few tablespoons of sour cream, and sprinkled with more shredded Pepper Jack, chopped cilantro leaves, and thinly sliced white/light part of spring onions.
They go great with the cheddar/cornbread/jalapeno muffins I made (https://www.facebook.com/edwinvoskamp/posts/10205156715615863)!