Whiteout White Chicken Chili

Procedure

1. Bake the antennae. Heat the oven to 400°F (200°C). Cut the white corn tortillas into long strips about ¼ inch (6 mm) wide, toss with 1 teaspoon olive oil and a pinch of kosher salt and spread on a sheet pan. Bake until crisp and golden, 8 to 10 minutes, shaking the pan once.⏱ 10:00
2. Sear the chicken. Season the chicken thighs with 1 teaspoon kosher salt. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and sear the thighs until golden, about 4 minutes per side; they finish cooking in the broth. Move them to a plate.⏱ 4:00
3. Sweat and bloom. Lower the heat to medium. Add the white onion, poblano peppers, jalapeño and the remaining ½ teaspoon kosher salt and cook until soft, 6 to 7 minutes. Add the garlic, cumin, oregano and coriander and stir until fragrant, about 1 minute; blooming spices in the fat deepens their flavor.⏱ 7:00⏱ 1:00
4. Simmer. Pour in the chicken broth, scraping up the browned bits. Add the green chiles with their juices and all but 1 cup of the great northern beans. Return the chicken and any juices, bring to a boil, then simmer gently, partly covered, until the chicken is tender and reads at least 165°F (74°C), about 25 minutes. Thighs shred best closer to 180°F (82°C).⏱ 25:00
5. Thicken. Move the chicken to a board and shred it with two forks. Mash the reserved 1 cup of beans with a ladle of the hot broth into a rough paste and stir it back into the pot.
6. Whiteout. Stir in the cream cheese until melted, then add the shredded chicken and frozen white corn and simmer 5 minutes. Off the heat, stir in the lime juice and cilantro and taste for kosher salt.⏱ 5:00
7. Snowfall. Ladle into bowls and bury each one under Monterey Jack and a spoonful of sour cream. Stand two tortilla strips upright in each bowl like antennae and serve with the lime, cut into wedges.