Ingredients
1/2 Tsp – Cayenne Pepper
1 lb – Raw Chicken Breast
1 – Serrano Pepper
1 – Can Salsa Verde
1 – Onion (Medium)
1 Tsp – Chili Powder
1 1/2 Tsp – Oregano
1 1/2 Tsp – Cumin
2 – Jalapeño Peppers
2 – Cans Diced Green Chilies
2 – Limes
2 – Cans Chicken Stock
2 – Cans Cannellini (White Kidney Beans)
3 – Potatoes (Medium)
4 – Large Garlic Cloves or Garlic Powder to Taste
Salt & Pepper to taste
Directions
Start by roasting the Jalapeno peppers in the oven at 350 for 15 min. Remove the seeds and ribs from the Roasted Jalapenos and the Serrano and then fine dice them, set them aside in a prep bowl. Cut the raw Chicken Breast into 1 in. chunks (these will cook down). Chop the onion and potatoes; the potato chunks should be no bigger than ¾ of an inch or they will take a long time to cook. In an 8 qrt. pot heat 2 tbl. spoons Olive Oil. Add the onion and sauté it until it begin to turn translucent. Then add the Chicken, Peppers (Jalapeno’s and the Serrano), and spices (Oregano, Cumin, Chili Powder, Cayenne, and Pressed Garlic) to the pot. You will sauté these ingredients until the chicken in cooked through (if the chicken does not give off enough liquid to prevent burning you can add some Stock). With the Chicken cooked through, we can now add both cans of Chicken Stock, Green Chilies, Salsa Verde, Lime Zest and Juice and the potatoes and bring the pot to a medium boil. After the potatoes have started to break down add both cans of Cannellini (Drained) and heat through. Sample the broth then add salt and pepper to taste.
Serve with fresh chopped Cilantro.
