Salsa Verde Chicken Tortilla Soup

INGREDIENTS

1 1/4 lb

chicken breasts

4 cups

low sodium chicken broth

2 cups

mild salsa verde (I like Herdez in the jar)

2 14.5 ounce cans

cannellini beans, drained and rinsed

1 15 ounce can

can sweet corn, drained and rinsed

zucchini, peeled, sliced and quartered

large poblano pepper, seeded and chopped

1/2

onion, diced

garlic cloves, minced

juice of 1 lime (about 2 tablespoons)

3 tbsp

honey

1 tbsp

chili powder

1 1/2 tsp

salt

1/2 tsp

EACH cumin, smoked paprika, dried oregano

1/4 tsp

pepper

1 tsp

chipotle powder

6” corn tortillas

Mexican cheese

sour cream

cilantro

avocado

lime juice

hot sauce

salt and pepper