Total Time1 hr 5 min Prep20 min Cook40 min Serves10
Ingredients
olive oil
1 Tbsp
uncooked onion(s)
1 large, chopped
poblano chile
4 medium, seeded, diced
serrano chile(s)
2 item(s), seeded, minced
minced garlic
1 Tbsp
chili powder
1 Tbsp
kosher salt
2 tsp, or to taste
ground cumin
1½ tsp
ground coriander
1 tsp
dried oregano
1 tsp
reduced-sodium chicken broth
3 cup(s)
uncooked boneless skinless chicken breast(s)
2 pound(s)
canned cannellini beans
45 oz, rinsed and drained
salsa verde
⅓ cup(s)
fresh lime juice
2 Tbsp
cilantro
⅓ cup(s), minced, fresh
Instructions
- 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.
Notes
Leftovers make a great filling for soft tacos or burritos.
