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1
Heat oil in large skillet.
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2
Season chicken with salt and pepper and cook in hot skillet 4 minutes without moving on each side. Reserve 1 tablespoons fat from skillet, and set aside.
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3
Discard skin and remove chicken to a plate.
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4
In food processor, mix 2 of the jalapenos, 2 of the poblanos, 2 of the anaheims, and all of the sliced onion into a chunky salsa. (you may have to do this in 2 batches).
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5
With reserved chicken fat, sautee the pepper/chili/onion mix, minced garlic, cumin, coriander, and salt for 10 minutes.
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6
Transfer 1 cup of the sauteed mix to empty food processor. Add 1 cup beans, 1 cup broth and mix 20 seconds.
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7
Add remaining sauteed mix, veggie/broth mix, remaining broth, and chicken breasts to large pot, and bring to a boil. Simmer, covered, 20 minutes.
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8
Transfer chicken to a plate.
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9
Into pot, stir remaining beans, simmer 10 minutes.
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10
When chicken is cool, shred, then add back to pot.
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11
Mince remaining jalapeno, poblano, and anaheim, and add to pot.
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12
Stir in lime juice, cilantro, green onions and return to simmer 10 minutes.
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13
Add salt and pepper to taste.
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14
Serve with sour cream, tortilla chips, and lime wedges.
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15
***If you are using thighs instead of breasts, increase cooking time from 20 to 40 minutes.
