Creamy White Chicken Chili Poblano

Instructions:

1. Place the whole poblano peppers under the broiler, turning occasionally, until the skin is blistered and blackened.
2. Place the hot peppers in a bowl covered with plastic wrap for 10 minutes to steam. Peel off the charred skin, remove seeds, and chop finely.
3. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until translucent, then stir in the minced garlic and jalapeño until fragrant.
4. Stir in the chopped roasted poblanos, 1 tbsp ground cumin, and 1 tsp dried oregano. Toast for 2 minutes to release the oils.
5. Pour in the 4 cups of chicken broth and 1 cup of salsa verde. Add the shredded chicken thighs and the drained cannellini beans.
6. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 15 minutes, stirring occasionally, ensuring the chicken reaches a safe internal temperature of 165°F (74°C).
7. Use an immersion blender directly in the pot to pulse 3-4 times to thicken the base using the beans, or scoop out 1 cup of the mixture, blend separately, and return it to the pot.
8. Stir in the lime juice and chopped cilantro. Taste and add salt and black pepper as needed.