Our church holds an annual auction and one of the things I always donate is a homemade chili or soup dinner for 8 people delivered to the winning bidder. The dinner includes any kind of soup or chili they want (vegetarian or regular), cornbread or other complimentary bread, a tossed salad with homemade dressing and homemade cookies. Last year the winner asked for "a medium spicy white chicken chili." Here's what they got...and raved about. A sweet cornbread (to balance the spicy chili), a simple green salad with a red wine vinaigrette and lemon bar cookies completed the meal.
Heat a stock pot over medium-low heat, then add enough olive oil to cover the bottom of the pot completely, about 3-4 tablespoons.
Sweat* the yellow onions in the olive oil. Add minced garlic and continue sweating until the garlic is soft. Add the butter. Add the diced poblano and jalapeno peppers. Cook until softened. *This means cook gently to release flavors and moisture. No browning takes place.
Add the white pepper, chili powder, ground cumin and salt and cook a few minutes until the spices are incorporated and the flavors are released.
Increase the heat to medium. Add the Herdez canned salsa verde, the small cans of diced chilis, and Tabasco. Stir until blended.
Add the cannellini beans and the chicken broth. Once heated up, add the chicken. Cook over medium heat until the chicken is cooked through, about 20 minutes or so.
Stir in lemon juice and zest and add the La Victoria HOT salsa jalapena to your taste. Start with about two tablespoons, and go from there. Just before serving, stir in the fresh chopped cilantro.