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1
Heat oil in large Dutch oven over medium-high heat until just smoking.
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2
Add chicken, skin side down, and cook about 4 minutes.
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3
Turn chicken and lightly brown on other side, about 2 minutes.
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4
While chicken is browning, remove and discard ribs and seeds from 2 jalapenos; mince flesh.
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5
In food processor, process poblano chiles, Anaheim chiles, and onions until chunky.
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6
Transfer mixture to medium bowl.
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7
Pour off all but 1 tablespoon fat from Dutch oven and reduce heat to medium.
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8
Add minced jalapenos, chilie-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
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9
Cover and cook, about 10 minutes.
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10
Remove pot from heat.
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11
Transfer 1 cup cooked vegetable mixture to food processor workbowl.
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12
Add 1 cup beans and 1 cup broth and process until smooth.
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13
Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
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14
Reduce heat to medium-low and simmer, covered, stirring occasionally 15 to 20 minutes (40 minutes if using thighs).
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15
Transfer chicken to large plate.
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16
Stir in remaining beans and continue to simmer, uncovered, about 10 minutes.
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17
Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
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18
When cool enough to handle, shred chicken into bite-sized pieces.
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19
Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno into chili and return to simmer.
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20
Adjust seasonings with salt and pepper and serve.
