Creamy White Chicken Chili

2 tablespoons vegetable oil

1 onion, diced

2 poblanos, seeded and diced

4 cloves garlic, minced

2 teaspoons chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

2 cups shredded cooked chicken

4 cups chicken broth

1 cup heavy cream 

4 ounces cream cheese, softened

1 (13.5-ounce) can white beans, drained and rinsed

1 cup corn kernels

Green onions, avocado, cilantro and lime wedges, for serving

In a Dutch oven over medium-high, heat oil. Add onion and poblanos and cook until soft, about 3 minutes. 

Add garlic and spices and cook until fragrant, about 30 seconds. Stir in chicken and chicken broth. Reduce heat to medium and simmer 25 minutes. Stir in cream and cream cheese, then add beans and corn and heat through. 

Season to taste with salt and pepper. Serve garnished with green onions, cilantro and lime wedges.