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2 tablespoons extra virgin olive oil
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1 medium yellow onion, chopped
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4 cloves garlic, minced or grated
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2 poblano peppers, seeded and chopped
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2 teaspoons ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon chili powder
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kosher salt and black pepper, to your taste
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1 pound boneless, skinless, chicken breasts or thighs or a combination of both
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4-6 cups low-sodium chicken bone broth
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3 ounces cream cheese, at room temperature
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1 15 ounce can white beans, drained
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1 8 ounce can of sliced water chestnuts
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1/2 cup salsa verde
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3/4 cup shredded white cheddar cheese
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1/2 cup fresh cilantro, chopped
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avocado, cheddar cheese, jalapeno peppers (fresh or pickled) and yogurt, instead of sour cream for serving
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lime zest of 1 lime and cut up lime into wedges, for serving
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Your favorite morsels: Simply Sea Salt, Primo Parmesan, Killer Garlic, Rockin Rosemary or, a good one for this is Sizzlin' BBQ
Cook the onion and vegetables in the olive oil in a large pot, until fragrant (5 minutes). Toss the chicken together with the spices and add it to the pot whole. Pour in the broth and let the chicken simmer over a medium-low heat for about 20 minutes or, until it's cooked through and shreds easily. Once the chicken is cooked, pull it out and using 2 forks, shred it. Set chicken aside.
Soften cream cheese further in the microwave (10-15 seconds) and a little broth to make it very smooth and easy to incorporate.
To the broth stir in the cream cheese, add the white beans, water chestnuts, salsa verde, lime zest, cheddar cheese and chicken. Stirring frequently, cook 5-10 minutes, only until the cheese is melted. Remove from heat and add more broth if it's too thick for your taste.
Ladle into bowls and got for it! Top with the cilantro, avocado, more cheddar, jalapeno slices, yogurt and your favorite Margot's Morsels. I used Killer Garlic. Serve with a lime wedge on the side for guests to squeeze over their chili. it really brings out all the flavors.