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
- 2 tablespoons olive oil
- 1 small yellow onion, peeled and diced
- 1 small poblano pepper, seeds removed and diced
- 3 cloves minced garlic
- 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
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 pound boneless, skinless chicken thighs, cut into 1" to 2" pieces
- ¼ to ½ cup chopped cilantro
- 1 tablespoon lime juice
- Salt to taste (chicken broth, jarred salsa, and canned beans all have salt – taste before adding salt)
- Heat the oil over medium high heat in a large pot.
- Add onions, poblanos, and garlic. Sauté for five minutes.
- Add chicken broth, salsa, oregano and bay leaf. Bring to a boil, reduce heat to simmer and cook for 10 minutes.
- Add the beans to the soup and return to a low boil. Cook for 5 minutes.
- Add the chicken, return to a simmer and cook for about 10 minutes.
- 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).