Soups, Stews and Legumes

Chicken and White Bean Soup with Salsa Verde

However long it takes you to chop an onion, pepper, and some garlic, is all the hands-on time you need to make this yummy soup.  This warming and delicious soup recipe is a cross between a white bean chili and soup.  Just adjust the amount of chicken stock to make it thick or soupy.  For convenience, use canned cannellini beans and prepared salsa verde.  I prefer Herdez brand salsa verde.  It is available in both mild and medium so you can control the amount of heat.  The soup bursts with bright, bold, satisfying flavors.  Light on fat and calories, but big on flavor, it is a comforting meal that’s ready in only 30 minutes. 

Top this soup with cilantro, avocado, sliced green onions, diced fresh tomatoes or a dollop of sour cream.  Serve with warm tortillas or Rosalie’s Corn Muffins (p. 59 in my cookbook).     

Chicken and White Bean Soup with Salsa Verde

A Mexican-inspired one-pot soup with chicken and cannellini beans cooked in a hearty salsa verde broth. Use canned beans and store-bought salsa verde for a quick, easy, delicious soup.
Author Rosalie D’Amico

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled and diced
  • 1 poblano pepper, seeds removed and diced
  • 3 cloves minced garlic
  • pounds boneless, skinless chicken thighs
  • 3-4 cups chicken broth (more or less depending on how thick you want the soup)
  • 2 cups salsa verde (Herdez Medium is my recommendation)
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • ½ cup chopped cilantro
  • 2 tablespoons lime juice
  • Salt to taste (chicken broth, jarred salsa, and canned beans all have salt – taste before adding salt)

Instructions

  • Heat the oil over medium high heat in a large pot.
  • Add onions, poblanos, and garlic. Sauté for five minutes.
  • Add chicken, chicken broth, salsa, salt, oregano and bay leaf. Bring to a boil, reduce heat to simmer and cook for 10 minutes.
  • Remove the chicken (It will not be fully cooked at this point).
  • Add the beans to the soup and return to a low boil.
  • Cut the chicken into small pieces and add back to the soup.
  • Stir in the cilantro and lime juice. Taste and add salt if needed.
  • Serve with optional toppings, cilantro, avocado, sliced green onions, diced fresh tomatoes or a dollop of sour cream. Serve with tortilla chips, warm tortillas or Rosalie’s Corn Muffins (p. 59 in my cookbook).
Rosalie’s Corn Muffins (p. 59 of my cookbook)