White chicken chili

Heat a touch of olive oil in a thick-bottomed Dutch oven over about medium heat; add the seasoned chicken thighs skin side down and colour them slowly without burning, then several minutes on the other side; remove to a plate.

Finely chop the onion, garlic and cubanelle peppers.

Add the garlic, onion and peppers to the pot with its brown bits, add a pinch of salt and saute low and slow five to seven minutes until tender and lightly browned at the edges, without caramelizing.

Add the corn, beans, fire roasted chilies and taco seasoning and work the seasoning in for a minute.

Add stock (and water and bouillon), return the chicken with its juices, set the lid partially and simmer about an hour.

Take the chicken out, discard the skin and shred it very finely in a food processor or mixer; simmer the broth an additional half hour.

Return the chicken, add about four ounces of cream cheese and some heavy cream and simmer a little longer until the cream cheese melts.

Adjust the seasoning; serve with sour cream, Fritos, cilantro, and sliced jalapeno and avocado if wanted.