White chili with chicken

Ingredients:

• 900 g of minced chicken
• 2 cans of white beans, 425g each (do not drain)
• 1 can (110g) chopped green chili pepper (reserve water)
• 2 tbsp. l. olive oil
• 1 chopped onion
• 3 chopped garlic cloves
• 2 jalapeño peppers (1 diced, 1 halved; seeds removed for less heat)
• 1 poblano chili pepper, seeded and chopped
• 1 tbsp. ground cumin
• 1 teaspoon ground coriander
• 1/2 tsp dried oregano
• 1/4 tsp ground allspice (pimento)
• 2 cups chicken broth
• 3 corn tortillas, torn into pieces, plus extra for serving
• 1 bunch of cilantro, leaves lightly chopped
• Grated cheddar cheese, sour cream, and pickled jalapeños for garnish
• Lime wedges for serving

Preparation:

1. Heat the olive oil in a large Dutch oven or saucepan over medium heat. Add the onion, garlic, both jalapeños, poblano, cumin, coriander, oregano, and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes.
   
   Add the ground chicken, 1 teaspoon of salt, and a couple of grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until lightly browned, about 5 minutes.
2. Add beans, canned peppers, chicken broth, and 1.25 cups water and bring to a boil. Add broken corn tortillas, reduce heat and let simmer, stirring occasionally, until the mixture thickens slightly - about 40 minutes.
3. Remove the jalapeño halves from the chili and stir in most of the cilantro, reserving a few tablespoons. Season with 1/2 teaspoon salt and a couple of grinds of pepper. Serve the white chili with the dressing, the remaining cilantro, lime wedges, and tortilla chips.