Place the chicken thighs in a pot. Add 2 teaspoons salt. Cover with 8 cups of water. Add more if needed to submerge the chicken fully. Add the jalapeńos and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam or scum from the top of the water as the chicken simmers.

Remove the chicken from the pot and shred it with two forks. Cover the chicken and set aside.

Turn the heat on the broth to medium and continue simmering for 10–15 minutes until it reduces to about 4 cups.

Strain the broth through a fine mesh sieve into a large bowl. Discard the spent peppers. Wipe out the pot and return it to the stovetop. If you don’t quite have 4 cups of broth, just supplement what you need with water.

Heat 1 tablespoon neutral oil in the pot over medium heat. Once hot, add the onion and peppers and cook for 6–8 minutes. Season with salt and pepper.

Add the chili powder, cumin, garlic powder, paprika, and cayenne powder if using. Cook for 1 minute until fragrant.

Add the white parts of the scallions and the beans to the pot and toss to coat. Add the prepared broth, salsa verde, and shredded chicken. Bring to a boil. Reduce the heat and simmer for 20 minutes. You can mash some of the beans to thicken the broth. Taste and adjust the seasonings as needed.

Ladle the chili into bowls and serve with the minced green parts of the scallions. Add your favorite toppings and enjoy!