White Chipotle Chicken Chili

1 tablespoon extra-virgin olive oil 1 large onion, chopped 4 boneless, skinless chicken breast halves (1¾ lb), cut into 1-inch chunks 2 teaspoon ancho chile powder 2 teaspoon ground cumin Salt and black pepper 3 cans (14.5-oz size) white kidney or cannellini beans, drained (save ½ cup draining liquid) and rinsed 2 cups reduced-sodium chicken broth, divided 1 teaspoon canned chipotle chile in adobo, seeded and minced ½ cup nonfat half-and-half

1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring and inhaling the wonderful aroma. 2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through. 3. Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro if desired.