Chicken And Green Chile Verde Soup

• For The Soup:
• 4 boneless skinless chicken breasts (about 2 pounds), trimmed of fat & cut into 1-inch cubes
• 1 large yellow onion, chopped
• 4 carrots, finely sliced
• 4 garlic cloves, minced
• 4 cups chicken stock
• 2 cups green chile salsa - medium heat (or mild if preferred)
• 12 ounces canned diced green chiles
• 3 cans pinto beans
• 3 tablespoons cumin
• 1 teaspoon coriander
• 2 teaspoons salt
• 1 1/2 teaspoons pepper
• For The Garnish:
• fresh cilantro, chopped
• jalapenos, chopped or sliced
• sour cream

1. Saute onions, garlic and carrots in a large pot for 6 minutes.
2. Season the veggies in the pot with 11/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.
3. Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.
4. Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.
5. Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.
6. Add the whole and smashed pinto beans, let the soup come back up to a simmer.
7. Next, season cubed chicken with 1 tablespoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper then add to the soup.
8. Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.
9. Dish into soup bowls, and garnish with sour cream, cilantro, & jalapenos.

chicken breasts, yellow onion, carrots, garlic, chicken stock, green chile salsa, green chiles, pinto beans, cumin, coriander, salt, pepper, fresh cilantro, sour cream

Taken from food52.com/recipes/63747-chicken-and-green-chile-verde-soup (may not work)