Poblano White Chicken Chili

Directions

1. 1
   Sauté the veggies. 
2. 2
   Heat oil in a large stockpot over medium-high heat. 
3. 3
   Add the onion and poblano peppers and sauté for 5 minutes, stirring occasionally, until softened. 
4. 4
   Add the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
5. 5
   Add the next round of ingredients.
6. 6
   Add the chicken stock, ground cumin, chili powder and stir to combine.
7. 7
   Blend the beans. While the soup is heating, ladle out about 1 cup of the soup and transfer it to a blender.*
8. 8
   Add one (rinsed and drained) can of beans to the blender too, then purée until smooth.
9. 9
   Add the remaining ingredients.
10. 10
    Add the purée, chicken, and the remaining 2 cans of beans to the soup and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low to maintain the simmer and cook for 5 more minutes.
11. 11
    Season. Taste the soup and season with salt and pepper as needed.
12. 12
    Serve. 
13. 13
    Serve warm, garnished with lots (and lots!) of your favorite toppings.