White Chicken Chili Corn Chowder

1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.
2. To the pot, add the onion, cook until fragrant, 5 minutes. Stir in the garlic, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the corn, potato, and chicken, then stir in the broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes, until the chicken is cooked through.
3. Pull the chicken out and shred using 2 forks. 
4. Transfer 3/4 of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the poblano, jalapeño, milk, cream cheese, salsa verde and cheddar. Cook 10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional milk.
5. Ladle the chili into bowls. Top, as desired, with bacon, yogurt, cheese, avocado, cilantro, and green onions. Eat and enjoy!