1-Begin by heating 2 tablespoons of olive oil in a large pot over medium heat, then add the chopped onion and cook for about 5 minutes until it’s fragrant and soft.

2-Next, mix in the chopped poblano peppers, chicken, chili powder, smoked paprika, oregano, salt, and pepper; stir and cook for another 5 minutes to let the aromas blend. Pour in the chicken broth and salsa verde, season again if needed, and partially cover the pot before simmering on medium-low heat for 15 minutes until the chicken is fully cooked through.

3-Once done, shred the chicken and put it back into the soup, then add the beans, lime juice, and cilantro. Let it cook for an extra 10 minutes to warm everything up, or keep it going on low heat for up to 3 hours for deeper flavors. Stir in the cooked rice just before serving, or keep it separate to avoid it soaking up too much liquid.

4-For a different approach, you can use a crockpot method: Combine the onion, poblano peppers, chicken, spices, salt, pepper, broth, and salsa verde in the crockpot. Cook on low for 6-7 hours or high for 4-5 hours, then shred the chicken, add the beans, lime juice, cilantro, and rice before serving with your favorite toppings.