To make white chicken chili, begin with two 14.5-ounce cans of white beans. Drain and rinse the beans, then pour half of them into a bowl and mash with a potato masher. Set them aside, and heat 1 tablespoon of canola oil in a Dutch oven over medium-high heat.
Chop 1 large onion, 2 medium poblano peppers, 1 medium jalape?o and 4 garlic cloves, then saut? them in the hot oil for about five minutes until they become soft and fragrant. Season the vegetables with salt and pepper while they are cooking, also add 1 tablespoon of ground cumin, 1 1/2 teaspoons of ground coriander and 1 teaspoon of ancho chili powder. Saut? everything for another minute or two after the spices are added.
Add 4 cups of chicken stock and the juice from two limes to the pot, and bring to a simmer, then add the beans and continue cooking for 20 minutes. Shred the meat from a cooked rotisserie chicken, and add it to the pot, along with 1/4 cup of chopped cilantro leaves. Continue cooking until the chili is heated through, and serve with garnishes such as cheese, sour cream, crushed tortilla chips or lime wedges. If preferred, any chicken that has been cooked and chopped may be easily substituted for rotisserie chicken.