White Chicken Chili

1 14 ounce package of white cannellini beans

1 tablespoon of olive oil

1 medium jalapeno pepper, minced

1 large onion, chopped coarsely

4 large garlic cloves chopped coarsely

Kosher salt

Ground pepper

1 1/2 tablespoons ground cumin

2 teaspoons coriander

1 1/2 teaspoons Ancho chili powder

4 cups chicken broth, Better Than Bouillon

2 pounds organic chicken breast, chopped in to medium pieces

Fresh Cilantro

1 Avocado

Sour Cream

Limes

Take dry Cannelli beans and 3 to 4 cups of water. Boil for 2 to 3 minutes and set aside for an hour. After beans have softened drain and set aside for later use.

Take olive oil and gently heat. Add the peppers, onions and garlic until soft. Season the mixture to taste with salt and pepper. Add the cumin, coriander and chili powder and saute for an additional 1 minute. Stir in the chicken stock and continue to simmer. Add the white beans and simmer for an additional 20 minutes. Add  the chicken and continue to simmer until chicken is cooked through, usually about 20 minutes. Serve the chili and top with fresh avocado slices, lime wedge and a dollop of sour cream.