- 4
Ingredients
- 1 lb chicken breast, diced into 3/4" pieces
- 2 tablespoons coconut oil or light flavored olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 medium yellow onion, chopped, about 1/2 cup
- 3 garlic cloves, minced
- 1 large poblano pepper, diced small, about 1/3 cup
- 1 (14 ounce) can fire roasted tomatoes
- 1 1/2 cups cooked white or black beans, or (1) 14 ounce can, drained and rinsed
- 4 cups chicken broth, or (2) 15 ounce cans
- 1 tablespoon fresh lime juice, about half a lime's worth
- additional salt and pepper, to taste
- Toppings: tortilla chips, shredded cheese, diced avocado, lime wedges
Preparation
Step 1
COOK'S NOTE: Canned or frozen green chile can be swapped for the fresh poblano pepper, if it is unavailable. Also, the lime juice makes an enormous difference in this recipe. If you are unsure of the lime, feel free to serve the soup with lime wedges on the side, so that the amount can be adjusted for individual tastes.
Warm the oil in a large pot over medium heat. Add the chicken, stir to coat and season with salt and pepper. Cook the chicken, stirring or turning as needed, for 2-3 minutes, until lightly browned on all sides. (The inside of the chicken should still be a little bit pink.) Add the onion, garlic and pepper and cook 2-3 minutes until the onions turn clear.
Add the tomatoes, beans, chicken broth and lime juice. Simmer for 30 minutes. Scoop into bowls and serve with the toppings of your choice. Enjoy!