This is a pretty spicy chili, so if you are not a fan of the heat, you could substitute some green bell peppers for some other the other peppers. It has a great citus flavor and it is super healthy. I use chicken thighs as they don’t dry out during the cooking process. An immersion blender is the best way to purée the soup, although a regular blender or processor would work. I would recommend pulsing if you are using the blender. a great way to warm up on a chilly day!

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 2 poblano peppers, roughly chopped, seeds and stems discarded
  • 6 tomatillos, husks discarded, quartered
  • 1 large white onion, roughly chopped
  • 2 Cubanelle peppers, roughly chopped, seeds and stems discarded
  • 1 jalapeño peppers, roughly chopped, stems discarded
  • 6 medium cloves garlic, peeled
  • 3 teaspoons cumin
  • 1 -2 cups chicken stock
  • 2 cups cooked white beans (Cannelini or navy)
  • 1 cup frozen corn
  • Kosher salt
  • 1-3 tablespoons olive oil
  • 1 bunch fresh cilantro leaves , plus more for garnish
  • Kosher salt and pepper
  • Juice of 1-2 fresh limes, more for garnish
  • Sour cream or Greek yogurt for serving
  • Chopped tomato for serving
  • Chips, avocado and lime wedges, for serving

Directions:

Add oil to a large Dutch oven and heat on medium high. Pat chicken thighs dry and season generously with salt and pepper. In batches, sear the thighs for about 4 minutes a side. Remove from pan and set aside.

Add another tablespoon of oil to the pan and add remaning peppers, tomatillos, onion, garlic, cumin, and a big pinch of salt to the pan and sauté frequently for about 5 minutes until beginning to soften. Add chicken and stock into pan, bring to a boil, cover and simmer for about an hour until the vegetables are very soft and tender.

Using tongs, remove chicken pieces to a bowl and set aside. Add cilantro and lime and season to taste. Using an immersion blender, blend the vegetables into a thick stew (some chunks may remain). Shred chicken (it should be falling apart), return chicken to sauce along with beans and corn. Heat soup and serve hot with a dollop of sour cream or yogurt, extra cilantro and chopped tomatoes and chips.