A spicy twist on a classic white chili.   This delicious dish tastes even better the next day.

Tip: Chipotle peppers are jalapeños that have been dried and smoked. They come canned, packed in adobo (which is a tomato-based sauce). 

• 1 tablespoon extra virgin olive oil
• 1 large onion, diced
• 4 boneless, skinless chicken breast halves, cut into 1-inch chunks OR 2 lbs. ground turkey
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• Salt and fresh black pepper
• 3 cans (14.5-oz size) white kidney or cannellini beans, drained and rinsed (save 1/2 cup drained liquid)
• 2 cups reduced sodium chicken broth, divided
• 1 teaspoon canned chipotle chili, seeded and minced
• 1/2 cup half-and-half
• Garnishes: Shredded Monterey Jack cheese, chopped fresh cilantro or parsley leaves

Warm oil in large saucepan or Dutch oven over medium heat. Add onion and cook 4 minutes, stirring often.  Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt and fresh black pepper.  Cook 5 minutes, stirring.

Increase heat to medium-high. Add 2 cans of the beans and ½ cup drained liquid, 1 1/4 cups chicken broth and chipotle and bring to a simmer.  Cook 10 minutes or until chicken is cooked through.

Meanwhile, in the bowl of a food processor, combine remaining 1 can beans and 3/4 cup broth.  Puree until smooth.  Add the pureed beans to the chili in the pot along with the half-and-half. Simmer a few minutes, stirring, until warmed through and flavors are incorporated.  Serve hot.   Garnish with cheese and serve with corn muffins.

Serves 6