• Over an open flame or broiler, char your poblano pepper and then put into a bowl and cover. Allow to sit for 10-15 minutes. Then peel off the charred skins and deseed. Chop and set aside.
• In a Dutch oven or large pot over medium heat, heat up 2 Tablespoon of oil, then add the red onions, poblano pepper, and bell pepper. Saute the chopped onion until they are , about 5-7 minutes. Add in the chili powder, cumin, oregano, and garlic, and saute for about 1 minutes.
• Then add in the stock, rotel tomatoes and salsa verde.
• Lastly, add in the chicken breast. Let come to a simmer, and lower flame to medium low and cook for 20-30 minutes. Pull out the cooked chicken breast, and shred.
• Add in the half and half, beans, and shredded chicken and let simmer for 10 minutes, then throw in the cilantro and juice of one lime. Garnish with one avocado and candied jalapeno. Ready for service.

If wanting to modify to make vegetarian

• Omit the chicken stock and substitute with vegetable stock. And omit chicken. Add in an extra can of beans if you'd like.