White Chicken Chili with Poblanos

Directions

• Warm 1-2 tablespoons olive oil in a small frying pan over medium-high heat. Add chopped onions and jalapeños and cook for 3-4 minutes, until softened.
• Add cooked vegetables, chicken broth, and green chiles to the crockpot and turn on to high. Add the raw chicken breast and allow to cook until the chicken is thoroughly cooked.
• While the chicken is cooking, place the poblano peppers on a baking sheet. Adjust the oven rack to the second slot from the top, and turn the broiler on to high. Place the poblanos so they are directly underneath the broiler coil.
• Watch carefully, and handle cautiously. The peppers will char to mostly black, flip once to char the other side. Once charred, turn off the broiler and remove the peppers. Place the peppers in the produce bag they came in from the store. Twist the bag and tuck the twisted part under the poblanos so it stays closed. Allow peppers to steam until cooler to handle.
• Once peppers cool, peel the charred skin off of the pepper and chop, avoiding the seeds.
• Remove cooked chicken from crockpot and shred it, then return the meat to the crockpot. Add in the poblano peppers and the can of northern beans.
• Allow chili to simmer for about 10 minutes. Then add in the sour cream and the cream cheese.
• Once the cream cheese is melted and incorporated, stirring often helps, add in seasonings to taste.
• Stir in the Monterrey jack and allow to melt.
• Serve in bowls with extra cheese, tortillas strips, and/or cilantro.