Blend one cup of the white beans with one cup of the chicken broth in a food processor. Alternatively, you can use an immersion blender or even mash the beans with a fork, and then stir them with the broth. Set this aside.

Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeno pepper to the pot. Cook for approximately four minutes while stirring frequently until softened.

Add the minced garlic along with all your spices—ground cumin, ground coriander, chili powder, dried oregano, and kosher salt—into the pot. Stir for another minute to toast the spices and enhance their flavors.

Pour in the chicken broth along with your pureed bean mixture from Step One. Allow this to simmer uncovered for about fifteen minutes so that all flavors meld together beautifully.

Next, incorporate green chiles, shredded chicken, corn, remaining white beans, and chopped cilantro into your simmering pot. Let it warm through for a couple of minutes before adding lime juice; give everything another good stir.

When serving your chili, don’t forget to add garnishes like avocado slices, extra jalapenos if you prefer some heat, fresh cilantro leaves, and cheese on top for that extra indulgence. Enjoy!