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 lb boneless, skinless chicken thighs or breasts
• 2 Tbsp Taco & Chili Spice Blend
• 1 (16 oz) tub salsa verde
• 1 (32 oz) carton chicken stock
• 1 (14 oz) can 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

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped white onion and poblano pepper. Cook, stirring occasionally, until softened, about 5 minutes.
2. Brown Chicken: Add the chicken thighs or breasts to the pot. Sprinkle the Taco & Chili Spice Blend evenly over the chicken, ensuring all pieces are covered. Cook for about 8 minutes, flipping the chicken once halfway through, until lightly browned on both sides.
3. Simmer Soup Base: Pour in the salsa verde and chicken stock. Bring the mixture to a low boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender enough to shred.
4. Shred Chicken & Finish Soup: Carefully remove the cooked chicken from the pot and transfer it to a cutting board or shallow bowl. Using two forks or your hands, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. Add the drained and rinsed beans and lime juice to the soup. Stir to combine and continue to simmer for another 15 minutes, allowing the flavors to meld.
5. Season & Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the hot soup into individual bowls. Garnish each serving with a generous handful of crumbled thick-cut corn tortilla chips and your choice of shredded cheese, diced avocado, chopped cilantro, chopped onion, and/or minced jalapeño/serrano chili.