A hearty Mexican-style green chicken soup with beans and corn, brightened with Verde. Our take on pozole verde.
Serves: 6 | Prep: 15 min | Cook: 35 min
Ingredients
- 2 tbsp oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 6 cups chicken stock
- 600 g boneless chicken thighs
- 400 g can cannellini beans, drained
- 1 cup corn kernels
- ¾ cup The Flavorsmith Verde Green Chilli Salsa
- Salt
- Toppings: shredded cabbage, sliced radish, avocado, lime and corn chips
Method
- Heat the oil in a large pot. Cook the onion 5 minutes, then the garlic, cumin and oregano for 1 minute.
- Add the stock and chicken. Simmer gently 20 minutes, until cooked through. Lift out and shred the chicken.
- Add the beans and corn to the pot and simmer 5 minutes.
- Return the chicken and stir in the Verde. Season with salt.
- Serve with the toppings so everyone can build their own bowl.
Chef's tip: Stir the Verde in just before serving to keep the flavour bright.