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A spicy and healthy soup that comes together in a flash. Make sure to serve with tortilla chips for dipping!
In a Dutch oven over medium high heat saute olive oil, onion, and garlic until onion starts to soften. Add in the seasonings. Let the mixture cook 1 more minute. Add in diced green chilies and simmer one more minute. Now add in salsa verde and chicken stock. Bring soup to simmer.
Once simmering, add chicken breasts. Continue to simmer for 35 minutes, until chicken breasts are cooked and tender.
Now add in corn and peppers. Let the mixture simmer another 10 minutes. Remove chicken from the Dutch oven and put it onto a cutting board. Use two forks and shred it. Return shredded chicken to pot along with the beans. Heat through.
Serve in bowls garnished with cheese, cilantro, avocado, and onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!