Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 poblano pepper (60g), diced
  • 1 jalapeño (10g), seeded and minced
  • 1 lb (450g) rotisserie chicken, shredded
  • 2 cups (480ml) chicken bone broth, low sodium
  • 1 jar (16 oz / 450g) salsa verde
  • 1 can (4 oz / 113g) diced green chilies
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 tsp (5g) ground cumin
  • ½ tsp (3g) smoked paprika
  • 2 tbsp (30ml) fresh lime juice
  • ¼ cup (15g) fresh cilantro, chopped

Instructions:

  1. Place a Dutch oven over medium heat and melt the butter. Add the diced onion and poblano pepper, cooking for 5–7 minutes until the onions are translucent and the pepper has softened.
  2. Stir in the minced garlic and jalapeño, sautéing for another 60 seconds until fragrant.
  3. Stir in the salsa verde, diced green chilies, cumin, and smoked paprika. Allow the mixture to bubble for 3 minutes to concentrate the flavors.
  4. Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and simmer for 15 minutes. Optional: Use an immersion blender to pulse the soup 3–4 times for a creamier texture.
  5. Add the shredded rotisserie chicken and cannellini beans to the pot. Stir gently and cook for another 5 minutes until the chicken is heated through.
  6. Remove from heat and stir in the fresh lime juice and chopped cilantro before serving.