By Emily Wilson

The chipotle peppers balanced with the creaminess of the broth make this a perfect soup for chilly days.

When soup season arrives, this recipe needs to be at the top of your list. Make a big batch of this soup for the week and enjoy it for lunch!


Time: 60 min.

Servings: 5-6


  • 2 tbsp olive oil
  • 1 medium white onion; chopped
  • 2 large carrots; peeled and chopped
  • 2 stalks celery; chopped
  • 3 cloves garlic; minced
  • 2 poblano peppers; seeded and chopped
  • 2 serrano peppers; seeded and thinly sliced
  • 1⁄4 cup canned chipotle peppers; chopped
  • 2 tsp dried oregano
  • 1 tsp chili powder
  • 3 tsp smoked paprika
  • 3 tsp sea salt
  • 2 tsp ground black pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 1⁄2 cups Chile & Lime Lupini Beans
  • 5 cups low sodium chicken broth
  • 3 boneless, skinless chicken breasts
  • 1⁄2 cup heavy cream
  • 1⁄3 cup cream cheese


For the salsa verde:

  • 1 lb tomatillos; peeled and halved
  • 1 medium white onion; peeled and quartered
  • 4 cloves garlic; peeled
  • 1⁄4 cup olive oil
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1 lime; peeled and halved
  • 1 poblano pepper; seeded and chopped
  • 1 jalapeno; seeded and chopped


For serving:

  • 1 avocado; cubed
  • 1⁄2 cup cilantro leaves
  • 2 scallions; chopped
  • 1⁄2 cup sour cream



  1. Preheat the oven to 400 degrees. On a baking sheet, add the tomatillos, white onion, garlic, poblano, jalapeno, and lime and sprinkle with salt and pepper. Drizzle with olive oil and toss together to evenly coat.
  2. Bake the tomatillo mixture for 25 minutes until the vegetables are soft.
  3. Once baked, transfer the vegetables to a food processor and puree until smooth. Set aside.
  4. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes until the onions begin to become translucent, stirring occasionally. Add the carrots, celery, poblano peppers, and serrano peppers and cook for an additional 10 minutes.
  5. Stir in the chipotle peppers, lupini beans, dried oregano, chili powder, smoked paprika, sea salt, ground black pepper, onion powder, and garlic powder. Cook for 5 minutes on medium-low heat.
  6. Add the chicken broth and increase the heat to medium-high. Bring the mixture to a boil and add the chicken breasts. Lower the heat to medium and cover. Simmer for 15 minutes and remove the chicken from the broth.
  7. Chop the chicken into chunks and return to the broth. Add the salsa verde and stir to combine.
  8. Cover the pot again and cook on medium heat for 10 minutes.
  9. Lower the heat. Stir in heavy cream and cream cheese until the cream cheese is melted and evenly distributed.
  10. Serve the chili in bowls and garnish with a dollop of sour cream, cubed avocado, and a sprinkle of scallions and cilantro.

Multi-Serve (5.3oz) / 8 Pouches

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