Ingredients
1 Tbsp Olive oil
1 large Onion, chopped
4 medium Poblano pepper, seeded, diced
2 Serrano chili peppers, seeded, minced
1 TBSP Garlic, minced
1 TBSP Chili powder
2 tsp Kosher salt, or to taste
1½ tsp Ground cumin
1 tsp Ground coriander
1 tsp Dried oregano
3 cups chicken broth, Reduced sodium
2 pounds Uncooked skinless boneless chicken breast
45 oz Canned cannellini beans, rinsed and drained
⅓ cup Salsa verde
2 Tbsp Fresh lime juice
⅓ cup Cilantro, minced, fresh
Instructions
1 Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes.
2 Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
3 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.
4 Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
5 Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
• Serving size: about 1 cup
Comment: Freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time.
No comments:
Post a Comment