Into a large pot set over medium heat, add in 2 tbsp of olive oil. Once hot, add in 2 diced medium yellow onions and let that sauté for about a minute. Next, add 4 cloves of garlic, 1 seeded and diced jalapeno, give that a cook for about 1-2 min.
Next, add in 2 tsp of cumin, 1 tsp of smoked paprika, ½ tsp of chilli powder, 1 tsp of oregano, a tsp of kosher salt, and about 1 tsp of ground black pepper. Give that a mix and allow your spices to bloom, about 2-3 min.
Once bloomed, add in about 8 large chicken thighs. Allow your chicken thighs to mix with the onions and spices. Make sure to give it a good mix. Cook for 2-3 minutes.
Next, add in 8 cups of chicken stock, bring your pot to a boil. Once boiling, pop a lid on it and reduce to low for about 20 minutes. After 20 minutes, remove the chicken thighs and give them a quick shred or chop. Place back into the pot.
Add in ½ a block of cream cheese, ½ cup of sour cream, 1 can of white beans (rinsed and drained), 1 cup of salsa verde, and 1 can of diced green chilies. Give that a good mix and re-season with kosher salt and black pepper.
Lastly, add in ½ a cup of chopped cilantro, 1 cup of shredded pepper jack cheese, and the zest and juice of 1 lime.
Serve it hot with some extra sliced jalapeno, fresh cilantro, and crispy tortilla chips.
