Ingredients
- 2 Tbsp olive oil
- 1 white/yellow onion (large), diced
- 2 poblano peppers (medium), diced
- 1 jalapeño/serrano (serrano is hotter) pepper, sliced into discs
- 4 cloves garlic, minced
- 1 Tbsp cumin (ground)
- 1.5 tsp coriander (ground)
- 1 tsp ancho chili powder or cayenne (ground)
- 4 cups chicken broth
- 2 14oz cans white beans (e.g., cannellini or great northern), drained/rinsed
- 1 rotisserie chicken from store, eat the skin and pick/shred the meat (you will have 15-20 minutes while other ingredients are simmering)
- 1 cup frozen corn
- 1 Tbsp lime juice (squeeze 1 large lime)
- Salt, to taste
- Pepper, to taste
- Chopped cilantro, for garnish
- Sour cream, for garnish
- Crushed corn tortilla chips, for garnish
- Shredded cheddar or Pepper Jack cheese, for garnish
Prep
Add the oil to a large pot and heat it over medium-high. Add the onion and all the peppers. Sauté for ~5 minutes.
Add the garlic and sauté another minute.
Add the cumin, coriander, and chili powder (or ground cayenne), and sauté another minute.
Add 3 (out of 4) cups chicken broth. While that is coming to a boil, purée 1 can of beans with the remaining cup of broth and then add the purée to the pot. Bring to a boil and simmer, uncovered, for 20 minutes.
Add the chicken, corn, and remaining can of beans; return to a boil and simmer another 5 minutes.
Season to taste with salt and pepper, and add in the lime juice. Serve, encouraging people to garnish their servings with cilantro, sour cream, tortilla chips, and cheese.
Credits
Taken from Once Upon a Chef.