2 Tbsp vegetable oil
1.5 lb chicken thigh meat, diced into 1” pieces
1 jalapeño chilies, stemmed, seeded, minced
3 Anaheim chilies, roasted, peeled, seeded, small dice
1 Pablano chilies, roasted, peeled, seeded, small dice
1 chili in adobo, minced
1 medium onion, small dice
2 tsp garlic, minced
1 tsp ground cumin
1 tbsp chili powder
½ tsp ground coriander
3.5 Cup chicken stock
4 15 oz cans white beans, drained
Salt and pepper to taste
Heat oil in heavy bottom pot over medium to high heat.
Add chicken and brown slightly, cook in two separate batches if necessary. Remove and reserve.
Add chilies, onion and garlic to pan, cook over medium heat for 3-5 minutes.
Add cumin, chili powder and coriander and cook an additional 2-3 minutes.
Add chicken stock, reserved chicken and white beans, bring to simmer.
Simmer over low heat for 30-40 minutes or until chicken is tender.
Serve in warm bowls with garnish sprinkled over or serve garnish on the side.