Ingredients

• 1 tbspolive oil
• 1 large onion, chopped
• 4 medium poblano chiles, seeded, diced
• 2 serrano chilies, seeded, minced
• 1 tablespoon minced garlic
• 1 tablespoon chili powder
• 2 teaspoons kosher salt (to taste)
• 1 1/4 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 3 cups reduced-sodium chicken broth
• 2 lbs uncooked boneless skinless chicken, breast(s)
• 45 ounces canned cannellini beans, rinsed and drained
• 1/3 cup salsa verde
• 2 tablespoons fresh lime juice
• 1/3 cup cilantro, fresh, minced

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. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.

2. 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.

3. Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.

4. Serving size: 1 c.