Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 6 garlic cloves, rough chopped
  • 1-2 poblano peppers, finely diced (or sub 1-2 x 4 ounce cans green chilies – please see notes)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground  coriander
  • 1 tablespoon chili powder
  • 4 cups chicken broth
  • 1 tablespoon soy sauce or GF Bragg’s liquid amino acids
  • 1 tablespoon apple cider vinegar
  • 1 ½ teaspoons kosher salt, more to taste
  • 1 tablespoon dried oregano ( or regular)
  • 1 ½ lbs chicken breasts or thighs – boneless, skinless
  • 3 cups white beans, cooked. ( 2 x  14-ounce cans, drained –or 1 ½ cups dry, soaked and cooked.)
  • 1 bunch cilantro, chopped, divided
  • 2 limes
  • pinch cayenne or chipotle powder to taste
  • —–
  • Garnishes:  cilantro, sour cream, lime, avocado, sliced jalapeno

Instruction

  • Heat oil in a large heavy bottom pot or Dutch oven over medium heat. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
  • Add cumin, coriander and chili powder and lightly toast, for about 1 minute.
  • Add broth, scraping up the brown bits. Turn heat to high.
  • Add soy sauce, vinegar, oregano and salt.
  • Stir, add chicken breasts or thighs whole and bring to a boil. Cover turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is coked through and breaks apart easily.
  • Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
  • Add the cooked white beans and juice of 1 lime ( for a thicker consistency you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
  • Stir in half the cilantro and serve.
  • Divide among bowls, serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.