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Bowl of green chicken chili soup topped with sour cream and sliced jalapeños, served fresh from a pot

Green Chicken Chili Soup

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Ingredients
  

  • 2 lbs boneless chicken thigh
  • 1 yellow onion
  • 4 poblano peppers
  • 1 green pepper
  • 2 small zucchini, diced
  • 2 4oz cans green chilis
  • 1 bag Bonafide Provisions bone broth
  • 1 16 oz Kettle and Fire chicken broth
  • 1 16oz jar organic roasted verde salsa
  • 1 can great northern beans, drained and rinsed
  • 2 limes, juiced
  • 1 bunch cilantro, chopped
  • 2 tbsp avocado Oil
  • 1 bay leaf
  • 1 tbsp dried oregano
  • 2 tsp dried coriander
  • 1-2 tsp salt
  • black pepper, to taste

Instructions
 

  • Sauté onion and peppers together in avocado oil until starting to soften and get color.
  • Add the spices and cook for another 60 seconds until fragrant.
  • Add your jarred verde salsa, green chilis, broth, and bay leaf. Stir, and then add the zucchini, beans, and chicken thighs.
  • Bring the soup up to a simmer and let the chicken cook for about 20 mins until it's cooked through.
  • Pull out the chicken with tongs and shred. I like to do this with a standing mixer to get the chicken super fine!
  • Add the chicken back to your pot or Dutch oven. Let simmer on low for 15 more minutes to meld the flavors.
  • Remove from heat, add juice of 2 limes and cilantro, stir in.
  • Serve with favorite toppings of choice and enjoy!