Ingredients

• 2 ½ teaspoons ground cumin
• ¾ teaspoon smoked or regular paprika
• ¾ teaspoon ground coriander
• 2-3 chicken breasts, boneless, skinless (about 1 lb)
• salt and pepper to taste
• 1 Tablespoon neutral oil like grapeseed
• 1 medium yellow onion, diced
• 1 poblano chile, seeded, cored and diced
• 1 Anaheim chile, seeded, cored and diced
• 2 cloves garlic, finely minced
• ¾ teaspoon Mexican oregano
• ¼ teaspoon cayenne pepper
• 6 cups chicken stock, preferably homemade
• 2 (15 ounce) cans cannellini beans, thoroughly rinsed and drained
• 1-2 Tablespoons of fresh lime juice
• 2 Tablespoons fresh cilantro, coarsely chopped
• Garnishes – Mexican crema, fresh cilantro, lime wedges, freshly grated Colby or cheddar cheese, fresh avocado, tortilla strips or chips

Instructions

In a small bowl combine cumin, paprika, and coriander. Heat Wolf Convection Steam Oven to 210°F on Steam Mode.

Sprinkle chicken with about ½ teaspoon of spice blend and season with salt and pepper. Place chicken on a perforated pan with a probe fully inserted in the thickest part. 

Place pan on rack position 2 or 3 and steam until probe reaches 165°F (about 18-20 minutes). Remove to plate and allow to cool. Once cool, chop into bite-size pieces.

Meanwhile, heat a large Dutch oven over medium heat for 90 seconds and add oil. Add onion and chiles and stir. Sauté for about 4 to 5 minutes. 

Stir in the remaining spice mixture, garlic, oregano, and cayenne; cook for 45 seconds or until fragrant.  

Add 5 cups of stock and bring mixture to a low boil, reduce heat and simmer for about 12 to 14 minutes. 

Add 1 cup of beans to a blender or food processor with remaining 1 cup of stock. Pulse 2-3 times for 10 seconds to form a thick mixture.

Stir in bean puree, whole beans, and chopped chicken; return to simmer for 10 minutes more. 

Add 1 Tablespoon of lime juice and chopped cilantro. Taste and adjust seasoning to taste with salt, pepper, and more lime juice.

Garnish as desired.