Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp Olive oil
  • 1 large Uncooked onion(s) chopped
  • 4 medium Poblano chile seeded, diced
  • 2 item(s) Serrano chile(s) seeded, minced
  • 1 Tbsp Minced garlic
  • 1 Tbsp Chili powder
  • 2 tsp Kosher salt or to taste
  • 1.5 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Dried oregano
  • 3 cup(s) Reduced-sodium chicken broth
  • 2 pound(s) Uncooked boneless skinless chicken breast(s)
  • 45 oz Canned cannellini beans rinsed and drained
  • 0.333 cup(s) Salsa verde
  • 2 Tbsp Fresh lime juice
  • 0.333 cup(s) Cilantro minced, fresh

Instruction

  • Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
  • Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
  • Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.