2 tablespoons butter
2 tablespoons olive oil
6 chicken breasts, boneless, skinless, cut into pieces
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 carrot, peeled and chopped
3 14-ounce cans Cannelloni or Navy Beans, drained and rinsed
Salt and pepper, to taste
2 8-ounce cans pablano chiles, chopped
1 14-ounce can diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon chili powder
2 8-ounce cans chicken broth
1 1/2 cups white cheddar cheese
(1) 8-ounce bar white chocolate
Green onions, chopped, for garnish
In a large pot or Dutch Oven, melt butter and olive oil over medium-high heat. Add chicken and sauté until brown on all sides, about 5 minutes. Remove chicken and reserve. In pot, add onions and sauté 1 minute. Add garlic and carrots. Sauté 3 minutes. Add beans and season with salt and pepper. Add pablanos and diced tomatoes. Mix well. Add thyme, oregano, chili powder. Add broth. Cook for 5 minutes. Reduce heat to low. Add cooked chicken and let simmer for 10 minutes. Turn off heat and re-season with salt and pepper, if necessary. Add cheese and chocolate and let melt into chili. Garnish with green onions. Serve.
