Espresso and Lime

0 Generously season a pound of boneless skinless chicken with garlic powder, onion powder, cumin, chili powder, salt, black pepper and oregano (Mexican oregano, if possible)
1 Place a large soup pot or dutch oven over medium heat with a tablespoon of olive oil and a tablespoon of butter. As soon as the butter has melted, add the seasoned chicken and cook until the chicken is cooked through with an internal temperature of 165 degrees. Transfer the cooked chicken onto a plate and set aside for now
2 Add the diced onion and poblano pepper into the pot and cook for 5-7 minutes. Scrape the bottom of the pan to work up all of the browned bits left behind from the chicken
8 While the onions and peppers are cooking, shred the cooked chicken
3 Once the onions and peppers have softened, add the minced garlic and cook stirring constantly for about 60 seconds
4 Add 7 ounces of mild diced green chilis, 1 tablespoon of pickled jalapeños (mild or hot), 1 teaspoon of chili powder, 1 teaspoon of paprika, 2 teaspoons of cumin, 1/2 teaspoon of black pepper and a big pinch of salt and stir to combine
5 Add the shredded chicken, cannellini beans and chicken stock, mix to combine and bring the mixture to a simmer
6 Simmer the chili for about 20 minutes
7 Before serving, remove the pot from the heat and stir in 1/2 cup of room temperature sour cream, 1/2 cup of shredded mozzarella or parmesan and a big handful of finely chopped cilantro
9 Garnish with additional sour cream, tortilla strips, avocados, cilantro and lime wedges
10 Store leftovers in an airtight container in the refrigerator