INGREDIENTS
1 tbsp
avocado oil or oil of choice
4
medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
2
yellow onions, thinly sliced
2 cloves
garlic, minced
1 cup
carrots, chopped
1 lb
boneless skinless chicken breasts
4 cups
chicken broth
1 14.5 ounce can
diced tomatoes
1 6 ounce can
green chilies
1 14.5 ounce can
cannellini beans
1 tsp
cumin
1 tsp
oregano
1/2 tsp
coriander
1/2 tsp
sea salt
1/2 tsp
pepperÂ
Garnishes:
Tortilla chips, crumbled
Feta cheese, crumbled
1
avocado, diced
Fresh cilantro, roughly chopped
1
jalapeno pepper, sliced
1/2
red onion, finely diced
1
lime, sliced into wedges