Chicken Chile Verde Soup

• 1 tbsp. olive oil
• 1 yellow onion, chopped
• 2 pasilla peppers
• 3 jalapeno peppers
• 1 tbsp. chopped garlic
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1 - 15 oz. can small white beans, rinsed and drained
• 3 cups unsalted chicken cooking stock
• 1 rotisserie chicken, skin removed and meat shredded

In a food processor, chop the pasilla and jalapeno peppers until minced.

Heat oil in a soup pot over medium-high heat.  Add the onion and peppers and cook until softened, 8 minutes.  Add garlic, cumin, oregano and salt and cook one more minute.  Add beans and chicken stock.

Use an immersion blender to puree some of the mixture by pulsing it a few times.  Continue to cook, gradually getting to a simmer for 5 minutes.  Add the chicken and continue to cook another 5 minutes.

Serve with shredded cheese and diced avocado.   Serves 4. Enjoy!