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1
Chop all vegetables.
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2
Add chicken and stock to a large dutch oven/soup pot. Bring to a boil and poach until chicken is cooked through, about ten minutes. Remove chicken and set aside to cool. Divide stock in half.
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3
Meanwhile, in a small sauce pan, add EVOO, onion, jalapeno and bell pepper, cook until softened, five to eight minutes.
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4
Once peppers and onions are cooked, add garlic, cumin, adobo, salsa verde and white beans and two cups of the reserved stock. Bring to a simmer.
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5
In a food processor, pulse tortilla chips dry until well ground. Use a high speed setting, you want the chips as finely ground as possible. Once ground, add the remaining 2 cups of stock. Combine thoroughly.
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6
Transfer vegetable and stock mixture from sauce pan to the soup pot.
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7
Shred cooled chicken by hand directly into soup pot. Aim for 1/2 inches to 1 inches sized pieces. Slowly add tortilla chip/stock mixture while stirring. Add Salt, pepper and cilantro.
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8
Allow chili to cook down for at least 30 minutes. The longer it cooks, the better the flavors meld and the better it tastes, so this is a great meal to prepare early and leave on the stove. Tastes even better the next day too, if you manage to hold on to your leftovers!
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9
Serve in bowls topped with your favorite chili toppings with extra tortilla chips alongside for dipping.
