Simple Recipes for Every Day
Green Chicken Chili Soup
- Serves: 6
- Prep Time: 15 min
- Cook Time: 36 min
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced
- 4 garlic cloves, minced
- 3 cups chicken stock
- 1 (14 ounce) can white beans such as navy beans, cannellini beans or “great northern”, drained and rinsed
- 1 (16 ounce) jar salsa verde
- 1 (4 ounce) can green chilis
- 1½ pounds boneless, skinless chicken breast, 2-inch cubed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 2 tablespoons lime juice
- Diced avocado, for serving
- Minced cilantro, for serving
Method
In a large pot, heat the olive oil over medium heat until glistening. Add the onion and bell pepper and cook, stirring, until softened, 5 minutes. Stir in the jalapeño and garlic and cook until fragrant, 1 more minute.
Stir in 3 cups chicken stock, white beans, salsa verde, green chilis, chicken, cumin, chili powder and salt. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 30 minutes.
Stir in lime juice and serve with avocado and cilantro.
Note: To make ahead, (reduce the chicken stock to use only 2 cups) cool the soup and add it to a freezer ziplock bag or airtight container. Store in the freezer for up to 1 month. When ready to use, thaw out and reheat in a pot over medium heat on the stove or in a crockpot on high for 4 hours.
To make in a slow-cooker:
In a large skillet, heat the olive oil over medium heat until glistening. Add the onion and bell pepper and cook, stirring, until softened, 5 minutes. Stir in the jalapeño and garlic and cook until fragrant, 1 more minute.
Transfer the onion mixture to the base of a slow-cooker. Stir in just 1 cup chicken stock, white beans, salsa verde, green chilis, chicken, cumin, chili powder and salt. Cook on high for 4 hours or low for 8 hours.
Stir in lime juice and serve with avocado and cilantro.