AMAZING White Chicken Chilli

1. Season chicken liberally with salt and
pepper. Heat oil in large Dutch oven or pot over
medium-high heat until just smoking. Add
chicken, , and cook without
moving until chicken is golden brown, about 4
minutes. Using tongs, turn chicken and
lightly brown on other side, about 2
minutes.

2. While chicken is browning, remove and
discard ribs and seeds from 2 jalapeños;
mince flesh. In food processor the
poblano chiles, Anaheim chiles, and
onions until consistency of chunky salsa,
ten to twelve 1-second pulses, scraping
down sides of work bowl halfway through.
Transfer mixture to medium bowl. You can do
in two bathes if processor is to full.

3. Pour off all but 1 tablespoon fat from Dutch
oven (adding additional vegetable oil if
necessary) and reduce heat to medium. Add
minced jalapeños, chile-onion mixture,
garlic, cumin, coriander, and 1/4 teaspoon
salt. Cover and cook, stirring occasionally,
until vegetables soften, about 10 minutes.
Remove pot from heat.

4. Transfer 1 cup cooked vegetable mixture to
now-empty food processor workbowl. Add
1 cup beans and 1 cup broth and process
until smooth, about 20 seconds. Add
vegetable-bean mixture, remaining 2 cups
broth, and chicken breasts to Dutch oven/ Pot
and bring to boil over medium-high heat.
Reduce heat to medium-low and simmer,
covered, stirring occasionally, until chicken is fully cooked.

5. Transfer chicken to large plate
Stir in remaining beans and continue to
simmer, uncovered, until beans are heated
through and chili has thickened slightly,
about 10 minutes.

6. Mince remaining jalapeño, reserving and
mincing ribs and seeds (see note above),
and set aside. When cool enough to handle,
shred chicken into bite-sized pieces.  Stir shredded chicken,
lime juice, cilantro, scallions, and
remaining minced jalapeño (with seeds if
desired) into chili and return to simmer.
Adjust seasonings with salt and pepper.

7. Serve into bowls. Top with sour cream, feta, lime and coriander (if desired).