White Chicken Chili
1 tablespoon vegetable oil
2 cloves garlic, finely chopped  
1 small jalapeno, stemmed, seeded and finely chopped  
1 medium onion, chopped  
Kosher salt and freshly ground black pepper  
1/2 teaspoon ancho chile powder  
1/2 teaspoon ground coriander  
1/2 teaspoon ground cumin  
4 cups chicken stock  
4 boneless, skinless chicken breasts (about 1 1/2 pounds)  
Two 15-ounce cans white beans  
Two 4-ounce cans mild chopped green chiles  
Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage
Instructions:
Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.
Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.
Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.
Serve the chili with an assortment of toppings.
