Chicken Chili Verde

Chef Jennifer is collaborating with local foodie Dan Saklad once again and preparing a hearty and warming Mexican chili bursting with rich layers of flavor. Poblano peppers, tomatillos and navy beans are simmered to perfection with tender rotisserie chicken making it the perfect weeknight meal, a well-balanced lunch or to freeze for Super Bowl festivities! This soup pairs very well with pepper jack cheese and salsa quesadilla or a mixed greens salad with oranges, avocado, pickled red onions topped with a lime agave dressing. Ingredients  Chicken broth, chicken, corn tortillas, poblano peppers, tomatillos, navy beans, onions, cilantro, lime, agave, cumin, oregano, salt, pepper. Garnishing options Avocado, cilantro, sour cream, crispy tortilla strips or shredded Monterey jack cheese. Helpful Tips Reheat soup on medium low on the stovetop as to not overcook the chicken. Freezing Instructions This soup is best enjoyed fresh and lasts up to 4 days in the refrigerator. It will freeze well up