Spicy Chicken White Chili

Ingredient:

2 tbsp canola oil
1 medium white onion, diced
1 serrano pepper, diced with seeds
3 large garlic cloves, crushed
2 cans (15 oz) white beans, rinsed and drained
1 tsp salt
1 tsp oregano
1/2 tsp cumin
3 medium poblano peppers, roasted, peeled, seeded, and roughly chopped
4 cups chicken stock
4 cups cooked and shredded chicken from a whole rotisserie chicken
1 cup corn kernels, fresh or frozen
1/4 cup fresh cilantro, stems and leaves, finely chopped
Sour cream and lime wedges, to taste
Tortilla chips, to serve

Method:
Heat the oil in a large, heavy pot over medium heat. Add the onion, serrano pepper and garlic. Sauté until soft, about 5 minutes. Add half of the beans to the pan and mash into the onion mixture until well combined. Add the salt, oregano, cumin, and roasted poblano peppers and sauté together, for 2 additional minutes.

Stir in the chicken stock and bring to a simmer. Add the shredded chicken, corn, and remaining beans. Return to a simmer, cover, and cook until warmed through, about 15 minutes.

Off heat, add the cilantro and adjust the seasonings. Serve with a sprinkle of lime, dollop of sour cream and tortilla chips.