1Heat a dutch oven over medium high heat. Add oil cook onions until the just start to sweat. Add garlic, ground cumin, ground coriander, dried oregano, red pepper flakes. Mix together then add cut up chicken. Stir as heating. Add 2 cups of beans, salt 1 can of green chilies.
2Add broth and let low simmer to cook the beans. Add water. Take the last can of beans and green chiles mashed up and add to the chili. This will thicken up the chili. Cook, covered, on medium to low for about 1 hour, longer if beans are not done to your taste. Keep stirring and tasting as you go.
3Once chili is done put in bowls with chopped cilantro, with a squirt of lime. I added some mexican shredded cheese.