In a large pot, heat the olive oil over medium-high heat. Add the poblanos, onion and garlic. Cook, stirring, until the onion begins to turn translucent, 3 to 4 minutes. Add the green chiles with their juice, salt, cumin, oregano and black pepper. Cook, stirring, until fragrant, 1 to 2 minutes. Add the broth and chicken breast.
Creamy White Chicken and Chili Recipe
