Salsa Verde Chicken Soup

Ingredients

For the Soup

• 1 Tbsp olive oil
• 1 white onion, chopped
• 1 poblano pepper (cored, seeded, and chopped)
• 1 ½ lbs boneless, skinless chicken thighs or breasts
• 2 Tbsp Taco & Chili Spice Blend
• 1 container (16 oz) salsa verde
• 1 carton (32 oz) chicken stock
• 1 can (14 oz) black or pinto beans, drained and rinsed
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste

For Serving (Optional Toppings)

• 1 bag thick-cut corn tortilla chips (for crumbling)
• Shredded cheese (e.g., cheddar, Monterey Jack)
• Diced avocado
• Chopped fresh cilantro
• Chopped white onion or green onion
• Minced jalapeño or serrano chili (for extra spice)

Instructions

Sauté Aromatics & Build Broth

1. Sauté Vegetables: Heat the 1 Tbsp olive oil in a large pot or Dutch oven over medium heat. Add the chopped white onion and chopped poblano pepper. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften and turn fragrant.
2. Add Spice & Liquids: Stir in the 2 Tbsp Taco & Chili Spice Blend to coat the vegetables and toast for 30 seconds. Pour in the 16 oz salsa verde and 32 oz chicken stock, stirring well to combine.

Poach Chicken & Simmer

1. Add Chicken: Submerge the 1 ½ lbs chicken thighs or breasts directly into the broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer gently for 15 to 20 minutes (until the chicken reaches an internal temperature of 165°F).
2. Shred & Add Beans: Transfer the cooked chicken to a cutting board and shred using two forks. Return the shredded chicken to the pot along with the 14 oz drained and rinsed beans. Simmer uncovered for an additional 5 minutes to warm the beans through.

Season & Serve

1. Finish Base: Remove the pot from the heat. Stir in the juice of 1 lime and season with salt and freshly ground black pepper to taste.
2. Assemble: Ladle the hot soup into deep serving bowls. Set out bowls of crumbled tortilla chips, shredded cheese, diced avocado, chopped cilantro, white or green onions, and minced chilies so everyone can customize their bowl.