Place the chicken breasts in a large bowl and season on both sides with the chipotle powder, salt, to taste, and lime juice. In a large saute pan or paella pan over medium-high heat, add about 3 tablespoons olive oil. Once heated, add the seasoned chicken and sear on both sides until golden brown. Add the jalapenos and chorizo and cook for about 6 minutes. Flip the chicken again and add the Catcus Salsa and Pico De Gallo and cook for another 6 minutes. Next add the clams, roasted poblanos and tequila. Cover pan with a lid and cook until the chicken is cooked through and the clams are opened. Serve over the White Beans.

If you have a pressure cooker, place all the ingredients into the pressure cooker and cover with water. Cook for 45 minutes to 1 hour. Remove and season with salt and pepper, if needed.

Otherwise, cover the white beans with water by about 2-inches in a large bowl and allow to soak at least overnight. Drain the beans, place into a medium saucepan with the remaining ingredients, and cover again with water by about 2-inches and simmer for 3 hours or until tender.

Yield: about 6 to 8 servings