Substantial enough for winter but with the bright flavors of spring and summer, this is a year-round chicken soup.
In a medium pot sauté the onion and anaheim chiles in two to three tablespoons olive oil over medium heat. Season with some salt and pepper along with the onion powder, ground cumin and ancho chile powder. Cook for about three minutes or until the vegetables are translucent and mixture fragrant.
Add the whole beans, stock, canned salsa verde and chicken. Bring to a boil then lower to simmer, cover and leave for ten to fifteen minutes or until the chicken is cooked.
Once the chicken is tender remove the pieces from the pot, shred with two forks and return to the pot. Add the puréed beans, cabbage and corn kernels (if using) and simmer for another five minutes or until the cabbage is tender. Taste and adjust the seasonings.
The soup is great as is but you can add any or all of the optional garnish suggestions before serving.
Salsa Verde: You can add more salsa verde to taste. This ingredient adds brightness to the soup.
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