Begin by placing the poblano peppers under the broiler or directly on an open flame. Roast until the skin blisters and blackens, about 5-10 minutes. Let them cool before peeling off the skin.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, approximately 3-4 minutes.

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Sprinkle in ground cumin, dried oregano, kosher salt, and black pepper, stirring to coat the onions and garlic for about 1 minute.

Add the masa harina to the mixture, stirring to combine thoroughly.

Gradually pour in the low-sodium chicken broth, stirring continuously until the mixture is smooth.

Fold in the diced cooked chicken and drained kidney beans, stirring gently.

Drop in the cream cheese and stir until it melts into the chili.

Garnish with chopped cilantro, shredded pepper jack cheese, and crushed tortilla chips before serving.