White Chicken Poblano Chili

White Chicken Poblano Chili 21 oz. cans cream of chicken soup (two-10.50-oz. cans) 3 cups water 1/2 cup onion onion 1 poblano pepper diced (about 1 cup) 1/2 tsp. oregano 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 1/8 tsp. cumin 30 oz cannellini beans (two-15-oz. cans); drained and rinsed 1 1/2 lbs. boneless skinless chicken breasts For Serving Monterey Jack cheese shredded green onion sliced Add the cream of chicken soup and water to the slow cooker; smoothing out the lumps as much as possible. Stir in the onions, poblano peppers, oregano, salt, pepper, garlic powder, and cumin. Gently fold in the beans, taking care not to smash them. Add the chicken breasts. Cover and cook on LOW for 8 hours without opening the lid during the cooking time. Once done, shred the chicken right in the slow cooker with 2 forks. Serve the chili topped with Monterey Jack cheese and green onions.