White Chicken Chili - chicken breasts

Method

• Heat oil in large Dutch oven over medium-high heat until just smoking.
• Add chicken, skin side down, and cook about 4 minutes.
• Turn chicken and lightly brown on other side, about 2 minutes.
• While chicken is browning, remove and discard ribs and seeds from 2 jalapenos; mince flesh.
• In food processor, process poblano chiles, Anaheim chiles, and onions until chunky.
• Transfer mixture to medium bowl.
• Pour off all but 1 tablespoon fat from Dutch oven and reduce heat to medium.
• Add minced jalapenos, chilie-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
• Cover and cook, about 10 minutes.
• Remove pot from heat.
• Transfer 1 cup cooked vegetable mixture to food processor workbowl.
• Add 1 cup beans and 1 cup broth and process until smooth.
• Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer, covered, stirring occasionally 15 to 20 minutes (40 minutes if using thighs).
• Transfer chicken to large plate.
• Stir in remaining beans and continue to simmer, uncovered, about 10 minutes.
• Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
• When cool enough to handle, shred chicken into bite-sized pieces.
• Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno into chili and return to simmer.
• Adjust seasonings with salt and pepper and serve.