1 1/2 to 2poundsshredded chicken1 large onion, diced2 stalks celery, diced1 4-ounce cans diced green chili peppers2 poblano peppers, roasted, seeded and diced1 jalapeno pepper, roasted, seeded and diced3 cloves garlic, minced2 teaspoons cumin1 1/2 teaspoons kosher salt1/2 teaspoon dried oregano4 cups low-sodium chicken stock1 13.5-ounce can cannellini or navy beans, drained and rinsed1 cup frozen cornOptional Garnish:shredded cheeselime wedgeschopped cilantrosour creamyour favorite hot sauce
In a large sauce pan or Dutch oven, add the onions, celery, green chili peppers and cook on medium high until they soften, about 3-5 minutes. Next add the garlic, cumin, salt, oregano, and stir to coat the vegetables. Cook the spices for 1-2 minutes and then add the shredded chicken and pour the chicken stock over top, covering the chicken and vegetables by an inch or so.
Cover and reduce the heat to medium-low and simmer for about 20 minutes.
During the last few minutes of cooking, add the beans and corn. Taste and adjust the salt and other seasonings as desired. Add the lid back on and cook for the remaining time.
Serve with shredded cheese, wedges of lime, chopped cilantro, and sour cream.
For the Crock Pot: Add all the ingedients into the crock pot and stir to combine. Cover and cook on low for 4 hours or on high for 2 hours. Recommend a 6-quart crock pot.