For the salsa verde
2 pounds tomatillos, hulled and washed. Cut in half
4 garlic cloves
2-3 serranos (or jalapeños. Your choice)
handful of cilantro, stems and all
1/4 of a white onion
1 Tbsp white vinegar
1 tsp salt
3 Tbsp lime juice
Blend everything together in a blender and set aside.
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, 5 minutes. Stir in the anaheim peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Cook 5 minutes, until you smell the seasonings.
2. Stir in the broth and salsa verde. Season with salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes, until the chicken is cooked.
3. Take the chicken out of the pot and shred chicken it. Put the chicken back into the soup. Add the beans, corn, lime juice, and cilantro. Cook 10 minutes, to warm through, or even better, up to 3 hours over the lowest heat possible. If needed, thin with additional broth.
4. Stir the rice into the soup, then ladle into bowls. Top, as desired, with sour cream, cheese, avocado, cilantro, and green onions. Grab a handful of tortilla chips, and serve crushed over the soup or alongside the soup for scooping. Zest lime over each bowl.
Recipe from Half Baked Harvest