CHICKEN CHILI VERDE

 Vaguely adapted from the Trader Joe's recipe

Ingredients:

3 T olive oil, divided

3 leeks, light parts only, cleaned and cut into 1/4" half moons 

1/2 t salt

6 cloves garlic, finely sliced

1/2 t whole cumin seeds

1/2 t ground coriander

1 jar Trader Joes Salsa Verde sauce

1 lb boneless, skinless, chicken thighs (approx. 4 thighs)

4 poblano peppers, broiled, peeled, deseeded, and chopped

2-3 jalapeño peppers, deseeded, chopped into 3/8" pieces, divided*

1 T chicken better than bouillon

4 c cooked beans, from 1/2 lb dried beans

To serve:

Brown rice

Sour cream

Cheddar cheese, shredded

Cilantro, sliced

Sliced Avocado

Lime wedges

Corn tortillas, warm

Methodology:

Heat 2 T of the olive oil in a large pot over medium heat.  Add the leeks and salt, and cook, stirring, until the leeks begin to slump, but haven't taken any color.  Move the leeks to the side.  Add the remaining 1 T oil, the garlic and the spices, and stir continuously until the garlic begins to lightly toast.

Deglaze with the salsa verde and 2-3 c water.  Add the chicken, peppers (see * note) and chicken bouillon, making sure the chicken is below the water line.  Bring to boil, then reduce heat to simmer for 45-60 minutes, until the chicken is tender.

Remove the chicken and shred with two forks.  Meanwhile, add the beans to heat through.  Return the chicken to the pot, bring back to boil, and serve.

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* Not all jalapeño peppers are spicy.  If yours are not spicy, or if only one is spicy, reserve the spicy one for adding at the table.  If they're all spicy, only use one in the soup, and pass the remaining two at the table.