White Bean Chicken Chili with Spinach

I have been thinking about this recipe for a while. It combines a lot of things I know my daughter likes to eat.  She went back for seconds which is unusual to say the least!  I like to leave the toppings to each person so they can make their own bowl as they like it.  Leave more seeds in the peppers for additional heat.

Ingredients:

2 boneless, skinless chicken breast, cut into 1/2 inch pieces

2 medium onions, diced

1 poblano pepper, seeded and diced

2 jalapeños, seeded and diced

4 cloves of garlic, minced

5 cups of chicken stock

2 - 4 oz containers of diced green chilies

3 cans of white kidney beans (cannellini beans), drained and rinsed

1 tsp oregano

1/2 tsp cumin

1 tsp hot sauce

1/4 tsp cayenne pepper

1 tsp plus additional salt

Half a bag (about 4 oz) of fresh baby spinach, chopped

Olive oil

About 1 tbsp of cornstarch thinned with water to thicken if necessary

For serving:

Grated Monterey Jack cheese, diced avocados, sour cream and chips (either store bought corn chips or home fried flour)

Heat a large Dutch oven over medium heat and add enough olive oil to coat the bottom. Add the chicken to the hot pot, season lightly with additional salt and cook, turning occasionally, until mostly cooked through, about 8 minutes. Add the onion, poblano, jalapeño and garlic and cook, stirring occasionally for 5-8 minutes until softened. Add diced green chilies, chicken stock, oregano, cumin, cayenne, hot sauce and 1 tsp of salt. Bring to a boil and then reduce to a simmer for 35-45 minutes. Add chopped spinach and cook until wilted, about 2 minutes. Taste for seasoning and then thicken with cornstarch slurry if necessary for desired consistency. Serve with suggested or other toppings.