1 rotisseries chicken (skin removed & shredded)
4 C chicken stock
1 clove garlic minced
1 medium onion diced
2 poblano peppers - Chopped, seeds removed
¾ C frozen corn
1 (15-ounce) can white beans, drained
1 (4-ounce) can diced green chilis, with liquids from chilis
1 tsp dried oregano
1 tsp ground cumin
½ tsp chili powder
1 tsp salt
1 tsp ground black pepper
1 tsp chopped fresh oregano
1-2 C Heavy whipping cream
Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot over medium heat.
Add chicken stock and cook until tender, about 15 minutes.
Shred chicken with two forks and then add back to the liquid.
Add garlic and onion to stockpot, poblano, frozen corn, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano.
Pour in heavy whipping cream
Stir until well-combined.
Taste for flavor and adjust to your preference.
Simmer over low heat for about 5 minutes.
Remove from heat and serve.