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1
Season the chicken breasts with salt and pepper.
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2
Heat the oil in a Dutch oven over medium-high heat until just smoking.
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3
Sear the chicken until browned, about 4 minutes.
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4
Flip the chicken and sear on the second side until browned, about 4 minutes.
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5
Transfer the chicken to a plate.
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6
Remove seeds and membranes of chiles and peppers.
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7
Dice onion, chiles and peppers.
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8
*A food processor can speed up this step.
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9
Add all of the chiles, the onions, garlic, cumin, corriander, and 1 teaspoon salt in a large Dutch oven.
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10
Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 12 to 15 minutes.
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11
Food process half of the chile and onion mixture along with 1 can of cannellini beans.
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12
Return all of the chile, onion and bean mixture to the pot.
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13
Stir in the chicken, and remaining can of beans.
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14
Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is fully cooked, abut 20 minutes.
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15
Using tongs, transfer the chicken to a large plate.
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16
Continue to simmer the chili, uncovered, until it has thickened, 35 to 40 minutes.
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17
When the chicken is cool enough to handle, shred the chicken into bite-sized pieces.
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18
Stir the shredded chicken, lime juice, cilantro and scallions into the chili.
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19
Season with salt and pepper to taste.
