Southwest Chicken Chili Soup

Ingredients:

• 1 lb of boneless, skinless chicken thighs; preboiled and shredded

• 1 tbsp of olive oil

• 1 large white or yellow onion; diced

• 4 cloves of garlic; minced

• 1 poblano pepper; diced

• 1 poblano pepper; diced

• 1 tsp of smoked paprika

• 2 tsp of cumin

• 1/2 tsp of chili powder

• 1 tsp of onion powder

• 1/2 tsp of dried oregano

• 2 tsp of chicken bouillon powder

• salt and pepper

• 8 oz. of chicken stock

• 1 can of pinto beans; drained

• 1 can of white beans; drained

• 1/2 cup of premade salsa verde

• 4 oz. can of mild hatch chilis

• 4 oz of cream cheese; room temperature

• 1 cup of cooked white rice

• Optional but encouraged toppings: cubed avocado, sliced jalapeno, shredded cheese, green onions, and cilantro

In a large pot heat up your olive oil and once hot, add in your onions and garlic and let them sweat. Add in your diced poblano peppers as well. Add in all of your spices to coat the onions, garlic and peppers (smoked paprika, cumin, chili powder, onion powder, dried oregano, chicken bouillon, salt and pepper) and let that cook off slightly. Keep your heat down so nothing burns but let your spices become fragrant.

Add in your chicken stock, shredded chicken and both kinds of drained beans. Bring to a low boil and then drop to a simmer and let cook for about 30 minutes.

Add in your salsa verde and hatch chilis. and mix well.

In another bowl, mix in a bit of broth with your cream cheese, add that to the main pot and stir well.

Let simmer for another 30 minutes and serve warm.

Top with shredded cheese, cilantro, jalapenos, avocado, and green onions.