1 tablespoon oil
1 medium jalapeño pepper, minced
2 medium poblano peppers, chopped
1 large onion, peeled and chopped
4 garlic clothes, peeled and minced
Kosher salt and fresh ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon and show chili powder
4 cups chicken broth
2 limes, juice, plus lime wedges for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Drain and rinse the canned white beans. In a medium bowl, mashed half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add oil to a large Dutch oven and heat over medium – high. Add the peppers, onions, and garlic. Sauté until soft about 5 minutes. Season the vegetables with salt and pepper, to taste. Add the cumin, coriander, and chili powder and continue to sauté for a minute or two, toasting the spices. Stir in the chicken stock and lime juice, bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro, simmer until heated through, about 5 more minutes. Serve the chili and individual bowls top with a dollop of sour cream, crushed tortilla chips and lime wedges. Enjoy!