Green Chicken Chili

1 lb boneless, skinless chicken thighs
3 poblano peppers
3 Anaheim peppers
3 jalapeño peppers
2 cans white beans (we used Great Northern)
1 medium yellow onion
1 head of garlic
6 cups chicken stock
2 Tbs cumin
2 Tbs coriander
salt and pepper

 Salt and pepper the chicken. Grill chicken in the center hottest part. Around the cooler parts grill the peppers, onion, and garlic. In a food processor, mix the peppers, onion, and garlic. You may do this in two batches so that you get a more even consistency. You may also remove the jalapeño seeds depending on how spicy you want it to be.
In a casserole, cook 2 pieces of bacon and remove, leaving about 2 Tbs of fat in pan. Add pepper mixture, cumin and coriander. Then cook until soft. Ladle two scoops back into the food processor along with 1/2 can of beans and 1 cup chicken stock and process until smooth. Return to pot. Chop the chicken into bite sized pieces. Add chicken, beans, and remaining stock to casserole and simmer for 15 minutes. Salt and pepper to taste. Garnish with bacon, cilantro, and/or avocado.