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YIELD

6 servings

TYPE

Soup

TIME

1 hour 10 minutes

LEVEL

Beginner

Here's What You'll Need

1

olive oil, onion, poblano peppers, jalapeño, hatch green chiles, lime, garlic, cumin, paprika, oregano,  corn, chicken stock, salsa verde, chicken thighs, northern beans

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Sauté the Veggies

2

Heat olive oil in a Dutch oven. When hot, add onion, poblano peppers, and jalapeño. Cook, stirring occasionally, until softened. Stir in green chiles and  garlic. Cook 1 minute more.

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Add the Spices

3

Add corn, ground cumin, salt, sweet paprika, dried oregano, and black pepper. Stir well.

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Cook the Chicken

4

Pour in chicken stock and salsa verde. Bring to a rapid boil, add chicken thighs, submerging completely. Cover, reduce heat to medium, cook for 35 minutes.

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Shred the Chicken

5

Transfer chicken to a stand mixer fitted with paddle attachment. Turn the mixer on to medium speed and shred the chicken fully. Return the chicken to the chili.

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Finish the Soup

6

Stir in Northern beans and lime juice. Taste and adjust seasoning as needed. Serve with sour cream, avocado, cilantro, pickled jalapeños, and chopped onion.

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