White Chicken Chili

* Pureed hominy (dried corn kernels that have been soaked in lye or slaked lime to remove the hull and germ) adds body and rich corn flavor. I puree the hominy with one can of beans and some broth to give the chili extra body.
* You can eat this as soon as it is warmed through, but it tastes best if you simmer it for a couple hours. Alternately, you can transfer it to a slow cooker for a few hours.
* I think this chili is best with a little of all three toppings stirred in. Yum.

Ingredients:
1 1/2 pounds chicken breast
1 tablespoon extra-virgin olive oil
3 (16 ounce) cans cannellini beans, drained and rinsed
1 (16 ounce) can hominy, drained and rinsed
3 cups low-sodium chicken broth, divided
Salt and pepper
1 onion, chopped
4 cloves garlic, minced
2 (4 ounce) cans chopped green chilies, drained
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon oregano
1/4 teaspoon cayenne pepper

Toppings:
Monterey Jack cheese, shredded
Sour cream
Diced jarred jalapenos

Directions:
1. Bring 1 quart water to boil in medium pot. Add chicken and cook for 10 minutes, or until done. Remove chicken from water and let sit for 10 minutes. Shred and set aside.

2. Puree 1 can beans, hominy, 1 cup broth, and 3/4 teaspoon salt in blender until smooth. Set aside.

3. Heat oil in Dutch oven over medium heat. Add onion and saute until tender. Add garlic and cook until fragrant. Stir in green chili peppers, cumin, coriander, oregano, and cayenne and cook until fragrant, about 30 seconds.

4. Add pureed bean mixture, remaining broth, chicken, and remaining beans to Dutch oven. Bring to boil. Simmer for 2 hours.

5. Serve with Monterey Jack cheese, sour cream, and diced jarred jalapenos.