White Chicken Chili - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 large onion, chopped
4 boneless chicken breast halves, cut into one inch chunks
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
3 (15 ounce) cans cannellini beans, drained (save 1/2 cup draining liquid)
2 cups chicken broth, divided
1 teaspoon chipotle pepper, seeded and minced
1/2 cup heavy cream
Garnishes
shredded monterey jack cheese
chopped fresh cilantro leaves

Preparation

Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1/4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
Meanwhile, combine remaining 1 can beans and 3/4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.