3 pounds of bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
Salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeno chiles, stemmed, seeded and rough chopped
3 medium poblano chiles, stemmed, seeded and cut into large pieces
3 medium Anaheim chiles, stemmed, seeded and cut into large pieces
2 medium onions, cut into large pieces (2 cups)
1 red bell pepper, diced
1/2 cup white corn **optional**
6 medium garlic cloves, minced (about 2 tablespoons)
2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
1/4 cup white wine **optional**
2 15-ounce cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
3 tablespoons lime juice (2-3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions, white and light green parts sliced thin
Season chicken liberally with salt and pepper. Heat oil in large 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, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
In food processor, process half of jalapenos chiles, poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve one-second pulses, scraping down sides of work bowl halfway through. Transfer mixture to medium bowl. Repeat with remaining jalapenos, poblanos, Anaheims and onions; combine with first batch (do not wash food processor blade or work bowl).
Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add chile-onion mixture, red bell pepper, corn, garlic, cumin, coriander and 1 teaspoon salt. Cover and cook, stirring occasionally, until vegetables turn translucent, about 8 minutes. Add white wine and cook for2-3 minutes. Remove from heat.
Transfer 1 cup cooked vegetable mixture to now empty food processor work bowl. Add 1 cup beans and 1 cup broth and process until smooth, about 30 seconds. Add vegetable-bean puree, remaining 2 cups of 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 on instant-read thermometer, 15 to 20 minutes.
Using tongs, 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).
When cool enough to handle, shred chicken into bite-size pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, and scallions into chili and return to simmer. Adjust seasonings with salt and pepper and serve with sour cream, tortilla chips, and lime wedges.