Step 1

In a food processor, blend 1/2 of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.

Step 2

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 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

Step 3

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. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.

Step 4

Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)

Step 5

Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.

Step 6

Note: Nutrition info does not include optional toppings.

Step 7

Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you’ll likely need to add some broth when reheating.)