Dairy-free White Chicken Chili
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Heat a large heavy-bottom pot over medium heat.
Add the olive oil, then the onion, green chiles, garlic and jalapeño, dried oregano, thyme and salt and pepper.
Saute until the onions are almost translucent and the mixture is fragrant and giving off some moisture.
Add the shredded chicken and stir well.
Rinse and drain the beans under cold water and puree one can's worth of beans (half the beans) in your blender or food processor.
Add the whole beans and the corn to the pot and stir.
Add the chicken stock and then the pureed beans, and stir everything together well.
Place a lid on the pot and let the chili cook for about 20-25 minutes, stirring regularly.
Serve with some sliced jalapeños, cilantro, and dairy-free cheese if you wish.