Instructions

1. Heat 3 tablespoons unsalted butter and 2 tablespoons extra-virgin olive oil in a large Dutch oven or heavy pot over medium-high heat until the butter is melted.
2. Add 1 medium finely chopped onion and 4 thinly sliced garlic cloves to the pot. Cook, stirring occasionally, until the onion is softened, about 4 to 6 minutes.
3. Add 1 pound ground chicken (preferably dark meat), 1\u00bd teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt, 1 teaspoon chili powder, 1 teaspoon ground cumin, and \u00bd teaspoon ground coriander to the pot. Season with freshly ground pepper.
4. Cook the mixture, stirring often and breaking up the chicken with a wooden spoon, until combined and the chicken is no longer pink, about 3 to 4 minutes.
5. Add two 4-ounce cans of diced green chiles to the pot. Continue cooking, stirring often and breaking up the chicken further, until the chicken is cooked through, about 2 to 3 minutes.
6. Add two 15.5-ounce cans of rinsed white beans and 3 cups low-sodium chicken broth to the pot. Bring the mixture to a boil.
7. Reduce heat to a simmer and cook, stirring occasionally. Use the back of a spoon to mash some of the beans against the pot to help thicken the chili. Simmer until flavors meld and chili thickens slightly, about 8 to 10 minutes.
8. Taste the chili and adjust seasoning with additional salt and freshly ground pepper if needed.
9. Divide the chili among bowls. Top each serving with sliced avocado, a dollop of sour cream, fresh cilantro leaves, sliced jalape\u00f1os, and corn chips.
10. Serve each bowl with lime wedges on the side for squeezing over the chili.