Step 1

Heat a large pot or dutch oven over medium-high heat. Add olive oil.

Step 2

When the olive oil is fragrant, add the onion to the pot and saute for about 2 minutes.

Step 3

Then, add the garlic, poblano pepper, and salt to the pot and cook until the onion is translucent.

Step 4

Next, deglaze the pot with the can of green chiles by pouring the chiles into the pot. Use a wooden spoon to scrape the bottom and sides of the pot to make sure you loosen up all the brown bits at the bottom of the pot.

Step 5

Add the cumin, oregano, garlic powder, and cannellini beans to the pot and mix well.

Step 6

Finally, add the chicken breasts and chicken broth to the pot and bring to a boil, uncovered.

Step 7

Once boiling, turn heat to low, cover, and let simmer for 20 minutes.

Step 8

When the chicken is done cooking, remove it from the pot and shred it using two forks. Set aside.

Step 9

Next, use an emulsifier to cream the soup by blending the onion, poblano peppers, garlic, cannellini beans, broth and spices together.

Step 10

Then, add cream cheese and emulsify that until creamy.

Step 11

Once creamy, add the shredded chicken and the rest of the ingredients to the pot and stir until combined.

Step 12

Turn heat to medium/high and cook until the soup comes to a boil.

Step 13

Remove from heat, stir, and enjoy!