White Chicken Chili

4 tablespoons olive oil, divided
3 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon ground chipotle chile pepper
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon ground coriander
3/4 teaspoon ground red pepper (optional)
1 1/2 cups chopped yellow onion
3/4 cup chopped poblano pepper
2 jalapeño peppers, seeded and minced
2 tablespoons minced garlic
4 bay leaves
1 quart chicken broth
2 (4-ounce) cans diced green chiles
2 (19-ounce) cans cannellini beans, drained
2 (16-ounce) cans navy beans, drained
4 cups grated Monterey Jack cheese
1 cup sour cream

1. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add chicken, ground chipotle chile pepper, cumin, salt, coriander, and red pepper. Cook, stirring constantly, for 8 to 10 minutes, or until chicken is browned. Remove chicken to a bowl. In same Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add onion, poblano pepper, jalapeño peppers, garlic, and bay leaves. Cook for 4 to 5 minutes, stirring constantly, until tender. Add chicken, chicken broth, and green chiles. Bring to a boil; reduce heat to a simmer, and cook, uncovered, for 15 minutes, stirring occasionally. Add beans; cook for 45 minutes, stirring occasionally. Remove and discard bay leaves. Add cheese and sour cream, stirring just until cheese is melted.