Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, poblano peppers, and jalapeño (if using). Sauté until softened.

Stir in ground cumin, smoked paprika, chili powder, kosher salt, and black pepper.

Add chicken to the pot and pour in chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through.

Remove chicken from the pot, shred it, and return it to the pot.

Stir in cream cheese until melted and well combined.

Add white beans, salsa verde, and shredded cheddar cheese. Mix until heated through.

Serve with toppings of avocado, additional cheddar cheese, yogurt, and lime zest and juice.