Chicken and White Bean Chili Verde

In a large soup pot, heat oil over medium-high heat. Add the onions and cook until softened, but not brown, about 3 minutes. Add the garlic, poblano and jalapeño. Add in the coriander, cumin and oregano. Cook until vegetables are softened, about another 3 minutes. Add in the chicken stock and bring to a boil, cover, reduce heat to low, and simmer for 30 minutes.

Add in the chicken and beans. Cover and cook for about 10 minutes, or until chicken and beans are heated through. Generously season with salt and pepper.

Ladle soup into bowls and garnish with green onions, radishes, cilantro leaves a dollop of sour cream, and a squeeze of fresh lime juice.

Serves 4.

* poblano peppers often labeled as pasilla peppers