Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeno, seeded and minced
  • 1 cup roasted Hatch green chiles, chopped
  • 4 cups low-sodium chicken bone broth
  • 15 oz can Great Northern beans, drained and rinsed
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 3 tbsp masa harina
  • 1/4 cup warm water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the butter in a Dutch oven over medium-high heat. Add the diced onion, bell pepper, and jalapeno, sautéing for 5–7 minutes until translucent and softened. Stir in minced garlic and cook for 60 seconds.
  2. Add the chopped Hatch chiles, cumin, and oregano. Stir constantly for 2 minutes to fry the chiles and release essential oils, then pour in the chicken bone broth and bring to a gentle boil.
  3. Lower heat to medium-low and add the chicken thigh pieces and drained beans. Simmer uncovered for 20 minutes.
  4. Whisk masa harina and warm water in a small bowl to create a smooth paste. Stir the slurry into the soup during the last 5 minutes of cooking.
  5. Stir in salt, black pepper, and fresh lime juice before serving.