• Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and poblano peppers and cook until fragrant, about 8 minutes. Stir in butter, garlic, parsley, dill, paprika, and a large pinch of salt and pepper. Cook 5 minutes, until very fragrant. Add the shredded chicken and chicken broth. Bring to a simmer and cook for about 6 minutes.
• Stir in the cream cheese until smooth. Add the beans, salsa, hot sauce, and cheddar cheese. Cook 5-10 minutes until heated through. Remove from heat, and stir in the cilantro. Taste for seasoning.
• Ladle into bowls and serve with tortilla chips, avocado and extra cheddar cheese.

For Crockpot Method

• In the bowl of the crockpot, combine the onion, chicken breasts, hot sauce, garlic, paprika, chipotle chili powder, parsley, dill diced tomatoes, and poblanos peppers. Stir in broth, bouillon, salsa. Place butter slices on top. Season with salt and pepper.
• Cover and cook on low for 5-6 hours or high for 3-4 hours.
• Shred the chicken using 2 forks. Stir in cream cheese, cheddar cheese, beans and cilantro.