Description
A comforting soup with tender chicken, green chiles, and white beans in a flavorful broth topped with sour cream and cilantro.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and finely chopped
- 1 poblano pepper, seeded and chopped
- 2 (4-ounce) cans diced green chiles
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 cup frozen corn kernels
- Juice of 2 limes
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- 1. Heat olive oil in a large Dutch oven over medium-high heat. Season and brown chicken pieces in batches, about 4-5 minutes per batch. Transfer to a plate.
- 2. Add diced onion to the pot and cook for 5-6 minutes until softened.
- 3. Add garlic, jalapeños, and poblano pepper. Cook for 2-3 minutes until fragrant.
- 4. Stir in green chiles, cumin, oregano, coriander, and cayenne. Cook for 1 minute.
- 5. Pour in chicken broth, scraping up browned bits. Return chicken to pot.
- 6. Bring to a boil, then reduce heat and simmer partially covered for 20 minutes.
- 7. Add white beans and corn. Simmer for another 10-15 minutes.
- 8. Remove from heat and stir in lime juice and sour cream.
- 9. Taste and adjust seasoning. Stir in fresh cilantro before serving.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Reheat gently to prevent sour cream from curdling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 28g