Ingredients
4
4 servings
- •2 teaspoons olive oil, divided
- •1 medium onion, chopped, divided
- •1 medium poblano pepper, chopped, divided
- •1 clove garlic, minced
- •2 tablespoons water, or as needed
- •½ pound boneless, skinless chicken breast, cut into chunks
- •1 (16 ounce) jar salsa verde, divided
- •2 teaspoons ground cumin, divided
- •2 teaspoons chile-lime seasoning, divided
- •1 (15 ounce) can cannellini beans
- •1 (7 ounce) can diced green chiles
- •¼ cup chopped fresh cilantro
- •½ cup frozen corn
- •⅓ cup sour cream
Instructions
- Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
- Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
- Add frozen corn and sour cream; cook until heated through, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 288
- Carbohydrate: 34g
- Fat: 9g
- Fiber: 6g
- Protein: 18g
- Sugar: 8g
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