Spicy Buffalo White Chicken Chili

THE BEST recipe if you like spicy!

2 Tablespoons avocado oil 
1 medium yellow onion, chopped 
2 poblano peppers, seeded and chopped 
4 cloves garlic, chopped 
1 Tablespoon dried parsley 
1 Tablespoon dried chives 
2 teaspoons dried dill (You can substitute ground cumin for the chives and dill.) 
1 teaspoon smoked paprika 
Black pepper to taste 
1 pound boneless, skinless chicken breasts or thighs 
4-6 cups chicken stock 
4 ounces cream cheese, at room temperature 
1 can white beans, drained 
(A package of navy beans soaked overnight and cooked in the chicken stock above is good too.) 
¾ cup buffalo sauce (I used Frank’s Red Hot Buffalo Sauce) 
½ cup salsa verde (I used a can of Rotel Original instead) 
1 cup shredded cheddar cheese 
½ cup fresh cilantro, chopped 
Avocado and Greek yogurt/sour cream for serving.

Heat avocado oil in 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 black pepper. Cook 5 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. 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 heat and stir in the cilantro. Top with avocado and Greek yogurt/sour cream. ENJOY!