Appeal to those cozy-food cravings with a bowl of green chile chicken soup. It can be spiced up or down, depending on your preference.
Ingredients
2 tablespoons olive oil, divided
1 pound boneless skinless chicken thighs, cubed
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 can (14-1/2 ounces) white kidney or cannellini beans, rinsed and drained
1 cup frozen corn
2 cans (4 ounces each) chopped green chiles
1 jar (16 ounces) salsa verde
4 cups reduced-sodium chicken broth
1/2 cup fresh cilantro leaves, chopped
Directions
In a large Dutch oven or stockpot, heat 1 tablespoon oil over medium heat. Add cubed chicken; cook 4-5 minutes, stirring occasionally, until edges are browned. Remove with a slotted spoon.
In the same pot, add remaining 1 tablespoon oil. Add onion; cook until tender, 3-4 minutes. Stir in garlic, chili powder, cumin, paprika, oregano and pepper; cook until fragrant, 1-2 minutes. Stir in chicken, beans, corn, green chiles, salsa verde and broth. Bring to a simmer; cook until chicken is tender, 15-20 minutes. Before serving, stir in cilantro.