Once fully cooled refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from direct heat and sunlight when on the counter for reheating or serving. To reheat it, pop it into the microwave for 30 seconds, stir it, and microwave it for another 30 seconds or until warm. You can also heat it in a pot over medium-low heat for 8-10 minutes.
Dry the chicken and season with salt and pepper. Add to pot and cook until browned.
Throw in the onion, garlic, and poblanos. Sautée everything until the onions soften.
Coat the veggies with spices. Then return the chicken to the pot and pour in the broth. Let simmer until fully cooked.
After the chicken is shredded, Toss in the remaining ingredients. Let simmer until the cream cheese is melted. Return the chicken to the pot.
Remove the pot from heat. Serve immediately and garnish it.