Ingredients
The following ingredients have 7 Servings
- 1 tbsp. canola (avocado, or olive oil)
- 1 c. yellow corn (fresh or frozen)
- 1/2 yellow onion (diced)
- 4 green onions (thinly sliced)
- 4 cloves garlic (minced)
- 1-2 tsp. minced jalapeño (depending on heat preferences)
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. coriander
- 1/2 tsp. cumin
- 1/2 tsp. ground black pepper
- 1/2 tsp. paprika
- 1/4 tsp. oregano
- 1 32 oz. box low-sodium chicken broth
- 1 1/4 c. roasted salsa verde (from the jar)
- Juice of 2 limes
- 1 14 oz. can black beans, rinsed
- 1 14 oz. can pinto beans, rinsed
- 1 14 oz. can white beans, rinsed
- 1/4 c. chopped cilantro
- 2-3 c. pulled chicken (rotisserie works great)
- Grated cheese
- Sour cream
- Lime wedges or slices
- Cilantro
- Crushed tortilla chips
- Avocado chunks
Instruction
- In a large stockpot or dutch oven set over medium heat, add the oil. Once the oil is hot, add the corn and saute until it becomes blistered, about 4 minutes. Turn the heat down to medium-low. Add the onion and saute until translucent, about 3 minutes, then add the garlic and jalapeño and cook for 1 minute.
- Add the garlic powder, salt, chili powder, coriander, cumin, ground black pepper, paprika, and oregano, toast for 30 seconds, then pour in the the chicken broth, followed by the salsa verde, lime juice, black beans, pinto beans, and white beans.
- Stir, then cover and simmer for 20 minutes. Remove the lid and add the cilantro and the pulled chicken. Stir, simmer for 5 minutes, then remove from the heat.
