White Chicken Chili

2 (14.5oz.) cans white beans, rinsed and drained
4 cups gluten free chicken broth, divided
1 Tbs. vegetable oil
1 large yellow onion, diced
1 jalapeño pepper, seeded and minced
2 medium poblano peppers, seeded and diced
4 garlic cloves, minced
1 Tbs. ground cumin
1-1/2 tsp. ground coriander
1 tsp. ancho chili powder
1 gluten free rotisserie chicken, skin removed and shredded (about 4 cups)
3/4 cup frozen corn
1/4 cup fresh chopped cilantro
1 Tbs. fresh lime juice, plus more to taste
Sour cream, optional garnish
Crushed tortilla chips, optional garnish
Lime wedges, optional garnish
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. Add the vegetable oil to a large pot or Dutch oven and heat it over medium heat. Add the onion, jalapeño pepper and poblano peppers and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1 minute more to toast the spices. Add the chicken stock, puréed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes. Stir in the shredded rotisserie chicken, reserved whole beans, corn, cilantro and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Chili thickens as it sits so if you want thicker chili, let it sit for a bit before serving. Serve the chili in individual bowls with a dollop of sour cream, crushed tortilla chips, and lime wedges if desired. (Yield: 4-6)