Hearty stew with shredded chicken, white beans, poblano, and smoky spices for a flavorful main dish.
# Ingredient list:
→ Proteins
01 - 2 cups cooked, shredded chicken breast
02 - 2 cans (15 oz each) white beans, drained and rinsed
→ Vegetables
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 large poblano pepper, diced
06 - 1 medium jalapeño, seeded and minced
07 - 1 cup frozen or fresh corn kernels
→ Liquids and Pantry
08 - 4 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
10 - 1 can (4 oz) diced green chilies
11 - Juice of 1 lime
→ Spices and Herbs
12 - 1 teaspoon ground cumin
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/4 cup chopped fresh cilantro
→ Toppings
20 - Diced avocado
21 - Sliced jalapeños
22 - Greek yogurt or light sour cream
23 - Shredded cheese
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced poblano pepper, and minced jalapeño; sauté for 2 minutes until fragrant.
03 - Add ground cumin, dried oregano, ground coriander, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute to release aromatic oils.
04 - Add shredded chicken, white beans, corn, diced green chilies, and chicken broth; stir thoroughly to combine all components.
05 - Bring mixture to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally to ensure even cooking.
06 - Stir in lime juice and chopped cilantro; taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot, garnishing with optional toppings such as avocado, Greek yogurt, shredded cheese, or additional cilantro.
