Deb's white Chili Recipe

Directions:

1. PART I.
2. Put chicken thighs in a medium stock pot, add water to cover and add the next 8 ingredients.
3. Bring to a boil, reduce heat and simmer for 45 minutes.
4. Remove chicken thighs to a platter to cool (about an hour until you can handle them.).
5. Strain the stock into a large bowl with a lid; throw away the vegetables. Put the stock in the fridge to cool.
6. Pick the meat from the chicken thighs, chop into small bite-sized pieces and store it in the fridge.
7. PART II.
8. Put the olive oil in your favorite soup pot and saute the poblano pepper and onion until soft.
9. Add the andouille sausage and saute for a few minutes.
10. Add the chicken pieces from Part I and remaining ingredients on the list.
11. Skim the fat from the reserved stock.
12. Add stock to the soup pot a little at a time and stir until chile is desired consistency. Simmer chili on medium heat for at least an hour. You may want to add a little more stock as the chili simmers.
13. Serve garnished with shredded cheese and a dollup of sour cream.