White Chicken Chili

1 Tablespoon vegetable oil

6 boneless, skinless chicken thighs, diced

2 onions, chopped fine

6 cloves garlic, minced

1 16oz can white hominy, drained and rinsed

3 16oz cans cannellini beans or other white beans, drained and rinsed, divided

3 cups low sodium chicken broth

1 4oz. can diced jalapenos (use less if you can’t take the heat)

1 ½ Tablespoons cumin

2 teaspoons ground coriander

1 bunch cilantro, chopped

Pickled jalapenos, chopped, shredded mild cheese, sour cream, diced avocado, crumbled tortilla chips (optional)

In large Dutch oven, brown chicken in oil.  Remove from pan.    Drain and set aside.  Deglaze pan with onions until onions are softened.  Add garlic and cook a minute more. 

Meanwhile, process in blender broth, hominy and 1 can of beans until completely smooth.   Add to Dutch oven with all remaining ingredients except cilantro.  Return chicken to pot.   Add salt and pepper to taste.  Simmer gently about 30 minutes.  

Just before serving,  adjust seasonings and stir in cilantro.

Serve with optional garnishes if desired.