White Chicken Chili

1. Season chicken with 1 teaspoon salt and 1⁄4 teaspoon pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, flip chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños, then mince jalapeños and set aside. Process half of poblano chiles, New Mexican chiles, and onions in food processor until consistency of chunky salsa, 10 to 12 pulses, scraping down sides of bowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, New Mexican chiles, and onions; combine with first batch (do not wash food processor).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile mixture, garlic, cumin, coriander, and 1⁄4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add 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, until chicken registers 160 degrees (175 degrees if using thighs), 15 to 20 minutes (40 minutes if using thighs).
5. Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds, and set aside. When cool enough to handle, shred chicken into bite-size pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Season with salt and pepper to taste and serve.

WHITE TURKEY CHILI
Substitute 1 bone-in, skin-on split turkey breast (about 2-1⁄2 pounds), trimmed, for chicken breast halves. In step 1, cook turkey, skin side down, until skin is golden brown, 6 to 8 minutes. Using tongs, flip turkey and lightly brown on other side, about 2 minutes. Transfer turkey to plate; remove and discard skin. In step 4, add turkey breast, bone side down, to Dutch oven, bring to boil over medium-high heat, reduce heat to medium-low and simmer, covered, stirring occasionally, until turkey registers 160 degrees, 30 to 35 minutes.