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Chicken Verde Soup

Chicken Verde Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 (16 oz) jar salsa verde
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 3 cups shredded cooked chicken
  • ½ tsp kosher salt, plus more to taste
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • Tortilla chips, for serving (optional)

Method
 

  1. Heat oil in a large pot over medium heat. Cook onion and jalapeño until soft, about 4 minutes, then stir in garlic, cumin, and smoked paprika for 30 seconds.
  2. Add broth, salsa verde, and beans. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes. Season with ½ tsp salt.
  3. Stir in shredded chicken and cook until heated through, about 5 minutes.
  4. Remove from heat. Stir in lime juice and cilantro, then ladle into bowls. Top with tortilla chips and extra cilantro.

Notes

The soup thickens slightly as it sits, so keep a little extra broth on hand when reheating. For a heartier version, swap the beans for a 25 oz can of hominy.