(Optional) Char the poblanos directly on your stovetop racks. The skins should easily peel off, then chop into small pieces. You can also just use fresh poblanos.
In a large dutch oven over medium high heat, add the olive oil. Heat up for 1 minute.
Add the chicken to sear on both sides for 3-4 minutes.
Add the chopped poblanos and onions. Sauté along the sides of the chicken for 2-3minutes.
Add the broth, chili powder, smoked paprika, salt, black pepper, cannellini beans, and lime juice. Bring to a boil, then simmer for 10 minutes, or until chicken is fully cooked.
Remove the chicken to shred between two forks, or in the stand mixer fitted with whisk attachment. Add the shredded chicken back to the soup pot.
Add the chopped scallions, cilantro, and cooked rice. Reheat to desired serving temperature.
Serve warm with sour cream, shredded cheese, and tortilla chips.
Enjoy with Klarbrunn Pomelo Grapefruit Sparkling Water for a complementary refreshment!
