Makes 6-8 servings
2 pounds boneless skinless chicken thighs
salt & pepper
2 tablespoons olive oil
1 large yellow onion, chopped
1 large jalapeño pepper, seeds and ribs removed, finely chopped
2 tablespoons minced garlic (about 5 cloves)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon sweet paprika or chili powder
Pinch of cayenne pepper, to taste
1 teaspoon salt
½ teaspoon black pepper
6-8 cups low-sodium chicken broth (depending on how brothy you like your soup)
2 (15-ounce) cans cannellini beans, rinsed and drained
2 (4-ounce) cans diced green chiles
1 cup fresh or frozen corn kernels
Juice from half a lime
For serving: 4-6 ounces Point Reyes Toma, shredded
diced avocado
sour cream
chopped fresh cilantro
chopped scallions
crisp tortilla chips
Season chicken thighs with generous pinches of salt and pepper.
In a large Dutch oven or pot, heat the olive oil over medium heat. Add chicken thighs in an even layer (you might have to do this in batches) and cook until brown, 2-3 minutes per side. Remove chicken to a plate.
Add onion and jalapeño to the pot and cook, stirring often, until onions are tender, about 6 minutes. Add garlic, oregano, cumin, paprika, cayenne, salt and pepper, and cook for 1 minute, until fragrant.
Add chicken broth, browned chicken thighs and diced green chiles with their liquid. Bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the chicken is cooked through, about 30 minutes. Remove chicken from broth, allow to cool a few minutes, then shred with two forks.
Return chicken to pot and add cannellini beans and corn. Increase heat to medium and cook until heated throughout. Add lime juice, taste and adjust salt and pepper, as needed.
Serve the soup in bowls topped as you like with a lime wedge, shredded cheese, diced avocado, sour cream, chopped fresh cilantro, chopped scallions and/or tortilla chips.
