Salsa Verde Chicken Soup

Ingredients

• 2 teaspoons olive oil, divided
• 1 medium onion, chopped, divided
• 1 medium poblano pepper, chopped, divided
• 1 clove garlic, minced
• 2 tablespoons water, or as needed
• ½ pound boneless, skinless chicken breast, cut into chunks
• 1 (16 ounce) jar salsa verde, divided
• 2 teaspoons ground cumin, divided
• 2 teaspoons chile-lime seasoning, divided
• 1 (15 ounce) can cannellini beans
• 1 (7 ounce) can diced green chiles
• ¼ cup chopped fresh cilantro
• ½ cup frozen corn

Step 1

Heat a teaspoon of oil in a Dutch oven over medium heat. Toss in half of the chopped onion and half of the diced poblano pepper, and cook them, stirring occasionally, for about 3 to 4 minutes until they start to soften. Then add the garlic and cook for another minute until it smells amazing. Pour in a little water to loosen anything stuck to the bottom of the pot.

Step 2

Add the chicken, a quarter of the salsa verde jar, cumin, and chile-lime seasoning. Turn the heat down to medium-low and let it simmer gently until the chicken is cooked through—this usually takes around 15 to 20 minutes. You can check by cutting into the chicken or using a meat thermometer; it should read 165°F.

Step 3

Take the chicken out, shred it with two forks, and then toss it back into the pot. Add the rest of the onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning, along with the cannellini beans, green chiles, and cilantro. Let everything simmer together for about an hour so the flavors really meld.

Step 4

Finally, stir in the frozen corn and a dollop of sour cream. Cook just until the soup is heated through, which should take about 5 minutes. Give it a taste and adjust seasoning if needed, then serve and enjoy!