Ingredients
2 T. olive oil
1 large onion, chopped
2 Poblano peppers, chopped and seeded
3 cloves garlic, minced
2 cans Ro-Tel tomatoes
6 tomatillos, chopped
1 jalapeño, seeded and minced
2 c. chicken stock
½ t. dried oregano leaves
½ t. cumin powder
¼ c. fresh cilantro, chopped
3 (19 oz.) cans great northern beans, rinsed & drained
3 c. cooked chopped white meat chicken
1 T. fresh lime juice (or more)
Salt & Pepper to taste
Sour Cream, Shredded Colby Jack Cheese, Tortilla Chips, extra lime wedges and fresh chopped cilantro
Preparation
In a large pot heat oil and sauté onion and Poblano pepper for 5 minutes. Add garlic and cook for 1-2 more minutes (do not brown garlic). Add the Ro-Tel tomatoes, chopped tomatillos and jalapeno pepper and cook until soft. Add stock and remaining ingredients and cook until heated through; stirring often but gently to avoid breaking up chicken too much. Add salt and pepper to taste; simmer for 20 minutes. Adjust seasoning if needed. Serve in big bowls like this: place a handful of chips in your bowl. Ladle the soup over the chips. Top with shredded cheese and a dollop of sour cream. Add another squeeze of lime and more fresh chopped cilantro.
