Easy Salsa Verde Chicken Soup

1 T. canola oil

1 lb. boneless, skinless chicken thighs, cut into 1" pieces

1 c. chopped white onion  

3 c. unsalted chicken broth

1 15-oz. can no-salt-added pinto beans, drained and rinsed

1 15-oz. can white hominy, drained and rinsed

1 c. jarred salsa verde

1 T. fresh lime juice 

1/2 c. chopped fresh cilantro, divided 

1 avocado, chopped

Crushed tortilla chips, for serving (optional)

Heat oil in a large saucepan over medium-high. Add chicken and onion; cook, stirring often, until chicken is cooked through, beginning to brown slightly, and juices have mostly evaporated, 8-10 minutes.

Stir in broth, beans, hominy, and salsa verde. Bring mixture to a boil over medium-high. Reduce heat to medium and cook until hot, about 5 minutes. Stir in lime juice and half of the cilantro.

Serve in bowls topped with avocado, remaining cilantro, and tortilla chips, if desired.

Serves 4.

Adapted from Real Simple magazine, Oct. 2021, p. 125.