Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and poblano peppers cook until fragrant, about 5 minutes. Stir in the garlic, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, slowly letting it melt into the broth. Add the shredded chicken, white beans, salsa verde, buffalo sauce, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.Ladle the chili into bowls. Top, as desired, with Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

Step 2

In the bowl of your crockpot, combine the onion, poblano peppers, garlic, parsley, chives, dill, and paprika. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.Cover and cook on low for 6-7 hours or high for 4-5 hours.Shred the chicken using two forks. Stir in the white beans, salsa verde, buffalo sauce, cheddar, and cilantro.Ladle the chili into bowls. Top, as desired, with Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!