Instructions

1. Remove and discard ribs and seeds from 1 of the jalapeños; cut into pieces. In food processor, process half of poblano chiles, Anaheim chiles, 1 cut jalepeno, onion and garlic until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. 
2. Put 1 tablespoon olive oil into Dutch oven over medium heat.  Add pepper-onion mixture, coriander, cumin, pepper and salt.  Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
3. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.  Add 1 can of beans and 1 cup broth and process until smooth, about 20 seconds. Add processed vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally for 15 to 20 minutes.
4. Stir in remaining 2 cans of  beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
5. Mince the one remaining jalapeño, reserving and mincing ribs and seeds (if you like more heat in your chili), and set aside. Stir lime juice, cilantro (if using), scallions, and remaining minced jalapeño (if desired) into chili and return to simmer.   Adjust seasonings with salt and pepper and serve. You can top with sour cream, sliced green onions and cilantro if desired.