Step 1. In a bowl, combine the oil, cumin, oregano, chili powder, garlic powder, onion powder, salt and pepper. Toss the chicken strips in the spice mixture.
Step 2. Heat a large heavy bottomed pot over medium heat. Add the 1.5 tablespoons of oil. Once hot, add the chicken to the pot in a single layer. Allow the chicken to sear for about 5 minutes on both sides.
Step 3. Use your Thermopro thermometer to check the temperature of the chicken, which should read 165 degrees Fahrenheit when finished. (Note: If the bottom of the pot starts burning before the chicken is finished cooking, you can add a small amount of broth to the bottom of the pan.) Remove and shred the chicken with two forks.
Step 4. Add the chopped onion, green peppers and yellow peppers to the pan and use a wooden spoon or a pair of tongs to move them around the pot to pick up any browned bits off the bottom of the pot.
Step 5. Allow the veggies to sweat and soften for 3-5 minutes. Add the minced garlic and canned chiles and give them a stir. Once the garlic is fragrant, add the cumin, oregano and coriander and stir.
Step 6. Remove ½ cup of liquid and blend it together with 1 can of drained cannellini beans. Pour this mixture back into the pot. Add the shredded chicken back to the pot. Cover and allow to simmer for 15 minutes.
Step 7. Uncover the pot and season with salt and pepper to taste. Add the chopped cilantro and a squeeze of lime.
Step 8. Ladle the chili into bowls and top with your favorite fixings like cilantro, tortilla chips, sliced avocado and lime lime.
