White Chicken Chili

Ingredients

• 2 tbsp. olive oil
• 1 onion, chopped 
• 2 poblano peppers, chopped
• 1 tsp. kosher salt, divided, plus more to taste
• 3 cloves garlic, chopped
• 1 jalapeño, chopped (seeds removed, if you don’t like it spicy!)
• 1 tbsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. chili powder
• 1/2 tsp. black pepper
• 2 tsp. dried oregano
• 4 c. chicken broth, divided
• 3 tbsp. cornmeal or masa harina
• 2 (15-oz.) cans white beans (such as cannellini or great northern beans), drained and rinsed
• 1 (4-oz.) can chopped green chilis
• 1 c. frozen corn
• 3 c. cooked chicken (from 1 rotisserie chicken)
• 1/2 c. heavy cream
• 2 tbsp. fresh lime juice
• 2 tbsp. chopped cilantro leaves, plus more for serving
• Tortilla chips, shredded monterey jack cheese, and sour cream, for serving

Directions

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