Lime Cilantro Chicken Soup

• 1 -1 12 lb chicken
• 2 (15 ounce) cans white kidney beans
• 1 large chopped white onion
• 1 medium chopped jalapeno pepper
• 2 medium chopped poblano peppers
• 1 diced organic tomatoes
• 2 limes, juice of
• 2 stalks chopped celery
• 3 garlic cloves
• 14-12 cup chopped cilantro leaf
• 1 tablespoon olive oil or 1 tablespoon grapeseed oil
• 1 tablespoon cumin
• 1 12 teaspoons coriander
• 1 teaspoon chili powder
• 4 cups organic sodium-free chicken stock
• 1 teaspoon fine ground sea salt
• 1 teaspoon pepper

1. Boil the chicken until cooked, then remove from the water and shred the chicken.
2. Season with salt and pepper and set aside.
3. Drain and rinse the beans and set aside for later.
4. In a Dutch oven, saute the chopped peppers, celery, onions, and garlic in the olive oil until soft, about 5 minutes.
5. Season the vegetables with salt and pepper.
6. Add cumin, coriander, and chili powder, and saute for another minute.
7. Add the chicken stock, beans, lime juice from 2 limes, and chopped tomato.
8. Simmer for 15 20 minutes.
9. Make sure the beans do not burn!
10. Season with any additional spices as needed.
11. Stir in the chicken and cilantro and heat for another 5 minutes.
12. Serve with tortilla chips and lime wedges!

chicken, white kidney beans, white onion, jalapeno pepper, poblano peppers, tomatoes, celery, garlic, cilantro leaf, olive oil, cumin, coriander, chili powder, chicken stock, ground sea salt, pepper

Taken from www.food.com/recipe/lime-cilantro-chicken-soup-516764 (may not work)