White Chicken Chili with Jalapeño Peppers

For the Pickled Jalapeño Peppers:

½ cup Colavita Aged White Wine Vinegar

1 tbsp granulated sugar

½ tsp coarse sea salt

2 jalapeño peppers, with seeds, thinly sliced

For the White Chicken Chili:

1 ½ lbs boneless chicken breasts

4 cups Rachel Ray Low Sodium All-Natural Chicken Stock

¼ cup Colavita Extra Virgin Olive Oil

2 cups diced onion

3 jalapeño peppers, seeded and finely chopped

2 tbsp minced garlic

2 tbsp all-purpose flour

2 tsp freshly ground white pepper

2 tsp ground cumin

1 ½ tsp coarse sea salt

2 15 oz cans cannellini beans

Juice of ½ fresh lime

For Serving:

¼ cup sour cream

2 tbsp finely chopped fresh cilantro

6 lime wedges

Heat oven to 400 degrees.

Make the Quick Pickled Jalapeño Peppers:

Whisk the vinegar, sugar, and salt together in a small bowl.

Add the jalapeños, stirring to coat.

Set aside at room temperature for at least 30 minutes.

Make the White Chicken Chili:

In a medium stock pot with a tight fitting lid, bring the chicken stock to a boil. Reduce heat to a simmer, add the chicken breasts, cover, and cook for 20 minutes or until done.

When done, remove the chicken to cool; reserve the stock in another container. When the chicken is cool enough to handle, shred and set aside.

In the same stock, heat the oil over medium heat. When hot, add the onions and sauté until translucent and soft but not brown, about 7 minutes. Add the chopped jalapeño peppers and garlic and cook until fragrant, about 3 minutes.

Add the flour, white pepper, cumin, and salt. Cook stirring continuously for 2 minutes.

Return the broth to the pan, add the beans, stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Add the shredded chicken and simmer for 10 minutes longer.

To serve:

Divide soup among 6 bowls.

Serve with a dollop of sour cream, pickled jalapeños, cilantro, lime wedge, and cornbread.

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White Chicken Chili with Jalapeño Peppers