Navy Bean and Chicken Chili

I'm a foodie and a stay at home mom. I love to try new recipes and cook healthy meals for my family. My family also love comfort dishes and great desserts.

2 pounds boneless, skinless chicken breasts

1 tablespoon plus 1 ½ teaspoons kosher salt

3 ½ teaspoons ground cumin

2 teaspoons chili powder

3 tablespoons olive oil

2 yellow onions, minced (3 cups)

3 poblano chiles, stemmed, seeded, and minced (1 ½ cups)

2 serrano chiles, stemmed, seeded, and minced

½ large bunch or 1 small bunch cilantro, stems and leaves reserved separately and finely chopped

1 canned chipotle chile in adobo sauce, stem removed, minced

¼ cup minced garlic (8 to 10 cloves)

1 teaspoon dried Mexican oregano or regular oregano, crushed with your fingers

1 pound navy beans, soaked overnight and drained

5 ½ cups homemade chicken stock or packaged low-sodium chicken broth

One 4-ounce can chopped green chiles, with juices

1 tablespoon plus 1 teaspoon yellow cornmeal

subheading: GARNISHES:

Sour cream

Lime wedges

Minced red onion

Finely minced jalapeños

Grated Monterey Jack-cheddar cheese blend

Directions at emerils.com

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