HEAT olive oil in a large pot over medium-low heat.
ADD onion, garlic, jalapeno, and poblano pepper, and sauté until slightly caramelized about 10-15 minutes.
ADD chicken breast and cook until no longer pink on the inside.
STIR in gluten-free flour and cook until it turns a golden color, about 5 minutes.
ADD the beans, canned chilies, chicken bone broth, and spices, and bring to a boil.
REDUCE the heat to low and simmer, stirring occasionally, until slightly thickened, about 20-30 minutes.
SEASON with salt and pepper to taste.
SERVE with Simple Mills Fine Ground Sea Salt Almond Flour Crackers and assorted toppings.