Ingredients
2 (14.5-ounce) cans white beans, rinsed and drained
4 cups chicken broth, divided
2 Tbsp extra-virgin olive oil
1 large yellow onion, diced
1 jalapeño pepper, seeded and minced (see note)
2 medium poblano peppers, seeded and diced (see note)
4 garlic cloves, minced
1 Tbsp ground cumin
1½ tsp ground coriander
1 tsp ancho chili powder
salt to taste
1 rotisserie chicken, skin removed and shredded (about 4 cups)
¾ cup frozen corn
1 Tbsp fresh lime juice, from one lime, plus more to taste
¼ cup fresh chopped cilantro
sour cream (optional for serving)
crushed tortilla chips (optional for serving)
lime wedges (optional for serving)
Directions
In a food processor, blend half of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. The broth will be somewhat soupy but will thicken. Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.