Creamy White Chicken Chili

Start to finish: 30 minutes
Impresses: 6

Ingredients
2 tablespoons olive oil 
½ white onion, diced
1 poblano pepper, de-seeded and diced
1 tablespoon minced garlic
1 can diced tomatoes with green chiles
1–3 chipotle peppers in adobo sauce, de-seeded and roughly diced
1 tablespoon kosher salt
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon onion powder
1/4 teaspoon cayenne pepper
4 cups shredded rotisserie chicken
2 tablespoons cornstarch 
8 ounces heavy cream
24 ounces chicken stock
1 14-ounce can cannellini beans, drained and rinsed
La Vaquita® Queso Fresco cheese, for serving
Sliced jalapeños, for serving
Tortilla strips, for serving
Sliced avocados, for serving
Cilantro, for serving
Fresh lime wedges, for serving

Method
Heat a large cast-iron Dutch oven over medium heat. Add oil, followed by onion and poblano pepper. Stir to coat and cook until vegetables begin to soften, about 3 minutes. Add garlic, cooking until fragrant, about 1 minute. Add diced tomatoes with green chiles and chipotle peppers. Stir in kosher salt and seasonings. Add the chicken and cornstarch, stirring to be sure the cornstarch is incorporated. Stir in heavy cream and chicken stock. Bring chili to a simmer and cook until thickened, about 10–15 minutes. Finally, stir in beans and heat through. Serve with crumbled La Vaquita Queso Fresco, sliced jalapeños, tortilla strips, avocados, cilantro and a squeeze of fresh lime, if desired.