Ingredients

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3 poblano chiles, stemmed, seeded, and chopped

3 Anaheim chiles, stemmed, seeded, and chopped

3 jalapeño chiles, stemmed, seeded, and minced, divided

2 pounds bone-in split chicken breasts, trimmed

2 tablespoons canola oil

1 tablespoon ground cumin

1½ teaspoons ground coriander

¼ teaspoon table salt

¼ teaspoon pepper

2 (15-ounce) cans cannellini beans, rinsed, divided

4 cups chicken broth (see page 18), divided

2 cups frozen corn

2 tablespoons lime juice, plus lime wedges for serving

¼ cup minced fresh cilantro

4 scallions, green part only, sliced thin

1 tablespoon minced fresh oregano

2 ripe avocados, halved, pitted, and cut into 1-inch pieces (2 cups)

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1. Toss poblanos, Anaheims, and two-thirds of jalapeños together in bowl. Working in two batches, pulse chiles in food processor until coarsely chopped, about 5 pulses; set aside.

2. Pat chicken dry with paper towels. Heat oil in Dutch oven until just smoking. Brown chicken, 3 to 5 minutes per side; transfer to plate and discard skin.

3. Add processed chile mixture, cumin, coriander, salt, and pepper to fat left in pot and cook over medium heat, stirring often, until chiles are softened, about 10 minutes. Remove pot from heat.

4. Process ½ cup cooked chile mixture, 1 cup beans, and 1 cup broth in food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. Return pureed mixture to pot and stir in remaining 3 cups broth, scraping up any browned bits. Nestle chicken into pot, add any accumulated juices, and bring to simmer. Reduce heat to medium-low, cover, and cook until chicken registers 160 degrees, 10 to 15 minutes.

5. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones.

6. Stir corn and remaining beans into chili, bring to simmer over medium heat, and cook, uncovered, until chili has thickened slightly. about 10 minutes. Off heat, stir in chicken and let sit until heated through, about 5 minutes. Stir in lime juice, cilantro, scallions, oregano, and remaining jalapeños and season with salt and pepper to taste. Top individual portions with ⅓ cup avocado and serve with lime wedges.