Step 1

In a large pot (dutch oven or saucepan), heat olive oil over medium heat. Add diced onion, poblano pepper, and minced garlic and cook for 6-7 minutes or until onion is translucent.

Step 2

Add in potatoes and vegetable broth and start to bring to a boil.

Step 3

Add in your white beans, green chiles, cream cheese, corn, cumin, and herbs de Provence. Once your soup is at a full boil turn down to simmer and cover for 25-30 minutes. Stir occasionally. Check potatoes for doneness.

Step 4

Using an immersion blender pulse the chili a few times to create a creamier texture. (Optional but recommended).

Step 5

Serve into bowls and sprinkle with tortilla chips or any toppings your desire. Add salt and pepper to desired taste.