In a large pot, heat the olive oil over medium-high heat. Add the poblanos, onion and garlic. Cook, stirring, until the onion starts to become translucent, 3 to 4 minutes. Add the green chiles with their juices, the salt, cumin, oregano and black pepper. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the stock and chicken breast.
In a large pot, heat the olive oil over medium-high heat. Add the poblanos, onion and garlic. Cook, stirring, until the onion starts to become translucent, 3 to 4 minutes. Add the green chiles with their juices, the salt, cumin, oregano and black pepper. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the stock and chicken breast.
In a large pot, heat the olive oil over medium-high heat. Add the poblanos, onion and garlic. Cook, stirring, until the onion starts to become translucent, 3 to 4 minutes. Add the green chiles with their juices, the salt, cumin, oregano and black pepper. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the stock and chicken breast.
In a large pot, heat the olive oil over medium-high heat. Add the poblanos, onion and garlic. Cook, stirring, until the onion starts to become translucent, 3 to 4 minutes. Add the green chiles with their juices, the salt, cumin, oregano and black pepper. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the stock and chicken breast.
