1.5-2 pounds chicken thighs or breasts, chopped into bite size
2 tsp chili powder
2 tsp smoked paprika
1 tsp dried oregano
2 poblano peppers, chopped
2 cups salsa verde
6 cups chicken broth
1 can black beans, drained
2 tbsp lime juice
1/2 cup cilantro, chopped
3 cups cooked rice
Tortilla chips, avocado, cheese
Instructions
Heat olive oil in a large pot, add onion and cook about 5 minutes.
Stir in the poblano peppers, chicken, chili powder, paprika,
oregano, and a pinch of salt and pepper. Cook 5 minutes, until you
smell the seasonings.
Stir in the broth and salsa verde. Partially cover and simmer over
medium low heat for 15 minutes, until the chicken is cooked. Add
the beans, lime juice, and cilantro. Cook additional 10 minutes.
Serve the soup in bowls, top with rice, cheese, avocado, tortilla
strips, etc.
Crockpot- combine onion, poblano peppers, chicken, chili powder,
paprika, oregano, broth, salsa verde, and pinch of salt and pepper.
Cover and cook on low for 6-7 hours. Stir in the beans, lime juice,
and cilantro. Top same as above.
Originally Submitted
1/22/2023
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