Ingredients :
- 1 tablespoon olive oil
- 3 poblano peppers, seeded, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cubed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 4 cups reduced-sodium chicken broth
- 1 can enchilada sauce
- 1 cup salsa verde
- 1 can black beans, rinsed and drained
- 1 can whole kernel corn, drained
- 1/2 cup minced cilantro
- 1 tablespoon lime juice
- Optional toppings: Sour cream, chopped avocado, shredded cheese, black olives and tortilla chips
Directions :
- Heat oil in a Dutch oven or stock pot to medium heat. Add poblanos and onion; cook 5-6 minutes or until soft. Stir in garlic; cook 30-60 seconds or until fragrant. Add cubed chicken breasts, chili powder, cumin, salt, pepper and cayenne. Cook 4-5 minutes or until chicken is lightly browned on the edges, stirring occasionally.
- Add broth, enchilada sauce, salsa verde and black beans and corn, if desired. Bring to a simmer; cook 10-15 minutes or until chicken is cooked through. Stir in cilantro and lime, if desired. Serve in bowls with desired toppings.
