White Bean Chicken Poblano Stew is a one-pot stew of tender shredded chicken, white beans and poblanos. Healthy, hearty and perfect any night of the week.
Add 1 teaspoon light olive oil, onion, poblano and jalapeño with a pinch of kosher salt into a dutch oven. Stir and sauté until soft, about 8 to 10 minutes. If the vegetables look like they need more oil, add a splash of water and stir.
Once soft, add in garlic, chili powder, cumin, coriander and oregano. Cook for 1 minute.
Add chicken, beans and broth. Increase the heat to high, cover the pot and bring to a boil. When boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes or until the chicken is no longer pink and cooked through.
Remove the chicken to a cutting board, allow to rest for 5 mintues before shredding with 2 forks. Add the chicken back in, along with the salsa verde, lime juice and cilantro.
Taste and season with kosher salt, about 2 teaspoons.
Serve ladled into bowls with fresh avocado, extra cilantro, lime wedges and tortilla chips.