Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 poblano pepper diced (or 1 can mild green chiles)
- 1 jalapeño seeded and minced (optional for heat)
- 3 garlic cloves minced
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp ground coriander
- Salt and black pepper to taste
- 2 15 oz cans white beans (cannellini or Great Northern), drained and rinsed
- 3 cups shredded cooked chicken rotisserie works perfectly
- 4 cups low-sodium chicken broth
- Juice of 1 lime plus extra wedges for serving
- ¼ cup chopped fresh cilantro plus more for topping
- 1 ripe avocado diced
- Optional: sour cream or plain Greek yogurt for serving
- Optional: tortilla chips for scooping or topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and poblano, cooking for about 4–5 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Season with cumin, oregano, coriander, salt, and pepper. Stir for 30 seconds to toast the spices.
- Add the beans, shredded chicken, and chicken broth. Stir, bring to a gentle simmer, and cook for 15 minutes to let the flavors meld.
- Remove from heat, stir in lime juice and cilantro, and adjust seasoning if needed.
- Serve hot, topped with avocado, extra cilantro, and lime wedges. Add sour cream or Greek yogurt if you like it creamy. Serve with tortilla chips on the side.
Notes
- Rotisserie chicken makes this recipe quick and easy!
- Any white beans work, cannellini, Great Northern, or navy...
- For a smoky flavor, roast your own poblano pepper before adding.
- To make ahead, cook and refrigerate up to 4 days.
- Leave off avocado until serving for the freshest topping.