Ingredients
2 tablespoons vegetable oil
1 yellow onion, diced
1 teaspoon garlic, minced
¼ cup 9°80° Sriracha + additional for garnish
1 can (14.5 ounces) chicken broth
1 jar (18.75 ounces) Salsa Verde
1 can (15.25 ounces) sweet corn, drained
1 can (16 ounces) diced fire roasted tomatoes, drained
1 pound cooked shredded chicken (rotisserie chicken), about 2 heaping cups
1 can (15 ounces) white beans, drained
Optional
1 medium jalapeno diced, for garnish
fresh cilantro, chopped, for garnish
Cheese, shredded, for garnish
Instructions
Heat oil over medium heat in a dutch oven or large pot. Add onion and cook for about 5-7 minutes, or until translucent.
Add garlic and cook for 1 minute.
Stir in broth, salsa verde, corn and tomatoes.
Bring the mixture to a boil. Reduce the heat to low and allow to simmer for 10 minutes.
Add 9°80° Sriracha, shredded chicken and beans. Continue to simmer for 5-10 minutes.
Drizzle with 9°80° Sriracha and garnish with chopped jalapeno, cilantro, and shredded cheese.