1-3 Poblano chiles depending on spiciness, stemmed, seeded, and chopped coarse

3 Anaheim chiles, stemmed, seeded, and chopped coarse

1 large or 2 small yellow onions, chopped coarse

5 garlic cloves, chopped

1 can of white beans, cannellini or great northern

3 cups chicken broth

3 lbs chicken breasts or thighs

1 tbl ground cumin

1 ½ tsp ground coriander

¼ cup cilantro, minced

2-3 tbl lime juice, 1-2 limes

1 can of corn or bag of frozen corn

Salt and pepper

Vegetable oil

Blend chiles, 4 cloves garlic, and most of the onion in blender or food processor until consistency of chunky salsa.

Blend the beans and 1 cup broth in blender or food processor until smooth.

Brown the chicken Season chicken with salt and pepper. Heat 1 tbl oil in dutch oven, add 1 clove of minced garlic, and brown chicken on both sides (about 8 minutes). Remove from dutch oven. Cube.

Build the soup: Add 1 tbl of oil and toast the cumin and coriander, and reserved onion until fragrant. Add blended chile mixture and a pinch of salt. Cook over medium heat, partially covered about 10 minutes. Add in pureed bean mixture and remaining 2 cups broth. Return chicken to pot, add in corn; simmer over medium-low, partially covered, for 15 to 20 minutes. Test a few pieces of chicken to ensure they are cooked.

Stir in lime juice and cilantro. Salt and pepper to taste. Serve with your choice of chili garnishes and accompaniments (recommend rice or cornbread at least)

Variations: