White Chicken Chili

Ingredients:
3 jalapeno peppers
3 Poblano peppers
3 Anaheim peppers
2 med. onions
6 garlic gloves
1 tbs, ground cumin
11/2 tsp. ground coriander
2 cans white kidney (cannellini) beans, drained
3 cupes chicken broth
3 tbsp. lime juice (2 limes)
1/4 c. minced cilantro
4 scallions

Directions:
1. Lightly brown chicken. Add salt and pepper. transfer to plate.
2. Finely chop 3 poblano, 3 anaheim, 2 jalapeno and 2 onions. Saute in Dutch oven or large pot. Add garlic, cumin, and coriander. Saute until soft (about 15 minutes) and remove from heat.
3. Take 1 cup of above mixture plus 1 cup of beans and 1 cup of broth and process in the blender until smooth. Add back to Dutch oven with 2 cups of broth and the chicken. Bring to a boil then reduce heat and simmer until chicken is 160 degrees (30-40 minutes).
4. Remove chicken, let it cool and then shred it.
5. Stir in remaining beans and last diced jalapeno. Continue simmering until beans are hot and chili is thickened.
6. Add back shredded chicken, lime juice, cilantro, scallions and simmer. Add salt and pepper to taste.