Ingredients

• 2 tbsp. olive oil

• 1 small yellow onion, diced

• 1 c. fresh corn (from about 2 ears)*

• 4 cloves garlic, minced

• 1 tbsp. coriander

• 1½ tsp. ground cumin

• ¼ tsp. paprika

• ¼ tsp. salt

• ¼ tsp. ground black pepper

• 3 roasted Hatch chiles, seeds removed and diced**

• 1 (16-oz.) jar salsa verde

• 4 c. low-sodium chicken stock

• 1 c. water

• 1 lime, juiced

• 1 small rotisserie chicken, pulled

• 1 tbsp. fresh cilantro, chopped

• ½ c. long-grain white rice

• Optional garnishes:

• Lime wedges

• Avocado chunks

• Cilantro

• Crispy tortilla strips

• Sour Cream

Instructions

In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.

Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.