White chicken chilli

In a large dutch oven or stockpot add the olive oil and heat over medium high heat to warm Add the jalapeno, green chilles, and saute for about 7 minutes or until veggies begin to soften. Stir intermittently Add the garlic and saute 1-2 minutes Add the chicken broth, chicken, cannellini beans, including the whole beans and blended beans mixture ( take 1 cup of the beans add to blender, add a splash of chicken broth and blend until smooth. Mixture should be thick. Add to pot. Along with lime juice, cumin, oregano, salt, pepper, red chilli flakes, cayenne pepper, and being to a boil Allow mixture to boil gently for about 7-10 minutes Add the cilanteo and boil for 1 minute Taste and add salt to taste Ladle chilli into bowls and optionally garnish with fat free cheese and or sour cream Serve immediately Chilli will keep airtight in the fridge for 5-7 days or in the freezer for up to 6 months