1 1/2 to 2 pounds boneless skinless chicken thighs (start with 2 1/2 pounds and trim off fat and gristle – it should give you about 1 3/4 pounds of meat)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil, divided
1 pound trimmed celery root, diced into half-inch pieces, about 2 1/2 cups*
1 1/2 cups yellow onion, diced
1 orange bell pepper, cut into bite sized pieces
1 poblano pepper, cut into bite sized pieces
1 medium jalapeno, seeded and diced small
1 tablespoon fresh garlic, minced
1/2 teaspoon dry ground coriander
1 teaspoon dry oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 quart chicken stock or broth (make homemade chicken stock if possible)
1/4 cup fresh cilantro leaves, chopped
1 14.5-ounce can cannellini beans with liquid
1 14.5-ounce can fire roasted corn drained (use regular canned corn if you can’t find fire roasted)
1 4.25-ounce can mild diced green chilis
1 pint full fat sour cream
Additional sour cream
Shredded jack cheese
Additional cilantro leaves
Corn tortilla chips
Fresh lime wedges
Trim chicken thighs of all visible fat, gristle and connecting tissue. Then cut into bite sized pieces.
Salt and pepper all sides of the chicken pieces.
In a large Dutch oven or large soup pot over medium high heat, add two tablespoons of olive oil and once hot, sear half the chicken by cooking for a minute or so on both sides. Remove to a bowl, add two more tablespoons of oil and sear the remaining chicken, moving to the same bowl.
Add the remaining olive oil, reduce to medium heat and add the celery root and stir and cook for three minutes.
Add the onions and all three peppers and cook and stir for two more minutes.
Add the garlic, coriander, oregano, cumin and chili powder and cook one minute.
Add the stock, the cooked chicken and the cilantro and raise heat to high, scraping up any brown bits on the bottom of the pan.
Once the mixture starts to boil, lower to a simmer and cook 12-15 minutes or until the vegetables are tender.
Add in the cannellini beans, canned corn and the green chilies and bring back to almost a boil.
Remove from heat and stir in the sour cream until it dissolves into the soup.
Serve with some or all of the toppings.
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*If celery root is not available, make up the difference with extra peppers and onions.