White Chicken Chili from scratch

Instructions

1. Preheat the oven to 425ºF. As the oven warms up, mix the dry rub spices together in a bowl. Place the chicken in a dutch oven and cover the whole chicken with the rub. It will seem like a lot, but the spices flavor the whole soup eventually. Pour 2-3 cups of water in the base of the dutch oven. 
2. Place chicken in the oven and cook for one hour and fifteen minutes or until a thermometer reads 165ºF. 
3. While the chicken is cooking, I also do a quick soak and cook my beans in my pressure cooker. If you soak them, they only need 8 minutes to cook. Alternatively, you can use precooked beans.
4. I dice and mince my onions, garlic, jalapenos, and cilantro as the chicken and beans cook.
5. When the chicken is finished cooking, remove from the oven and cool for at least twenty minutes. Then shred chicken and place in a bowl. Then pour the liquid from the base of the dutch oven into your shredded chicken bowl.
6. Remove leftover chicken carcass from dutch oven. Then place the same dutch oven on the stovetop with a little oil in it and heat until it starts to shimmer. Then add onions and cook for 5 minutes or until soft. Add garlic and cook for one minute longer. Add jalapeno and give it a stir.
7. Then add shredded chicken and drippings, along with one quart chicken broth. Stir and keep on medium heat. As that warms, place two cups of cooked beans in a blender or food processor. Open the second quart of chicken broth and pour in enough to cover the beans. This was about two cups. Puree to a smooth paste.
8. Add bean puree to the soup, then add leftover chicken broth from the quart jar. Add in 4 cups of beans, all the frozen corn (no need to thaw) and remaining spices and salt. Cook for twenty minutes or until everything is warm. 
9. Remove from heat and add lime juice and cilantro. Serve warm.