Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb (450 g) chicken breast or thighs, cooked and shredded
- 2 cups roasted green chiles (fresh or canned, chopped)
- 4 cups chicken broth
- 2 medium potatoes, peeled and diced
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt & pepper to taste
- 1 cup corn (optional)
- 1 can white beans (optional, drained & rinsed)
- Juice of ½ lime
- Fresh cilantro, chopped (for garnish)
👩🍳 Instructions
- Sauté aromatics
Heat olive oil in a large pot over medium heat. Add onion and cook until soft (about 5 minutes). Stir in garlic and cook for another minute. - Build the base
Add chopped green chiles, cumin, oregano, salt, and pepper. Stir to combine and let the flavors bloom for 1–2 minutes. - Simmer
Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender. - Add chicken & extras
Stir in shredded chicken, corn, and white beans (if using). Simmer another 5–10 minutes. - Finish
Add lime juice, taste, and adjust seasoning. - Serve
Ladle into bowls and top with fresh cilantro.
🍽️ Tips & Variations
- For extra richness, stir in a splash of cream at the end.
- Want heat? Add jalapeños or a pinch of cayenne.
- Bone-in chicken simmered in the broth adds deeper flavor—just shred it after cooking.
- Serve with warm tortillas or crusty bread.