WHITE BEAN CHICKEN CHILI VERDE SOUP

When my mom says it’s my turn to cook dinner, I had to go with white bean chicken chili for dinner tonight! First time cooking it, yet very satisfied with the taste. As y’all know me, I’ve been baking on the weekends. Chocolate chip cranberry cookies, white chocolate macadamia cookies, oatmeal raisin cookies, and brownie with Oreo and marshmallows. All made from scream and that’s whole a lot of cookies right there, but who says no to them?!?? Definitely NOT me!!! 😂

This Easy Green Chicken Chili is a healthy and comforting one pot soup made with salsa verde and white beans. Naturally gluten free, it’s a perfect weeknight meal for the whole family!

This Easy Green Chicken Chili is full of some of my favorite flavors – creamy and hearty white beans, tangy and slightly spicy salsa verde and savory onions and garlic. Top it with some freshly squeezed lime juice, cilantro and avocado and you’ve got yourself a perfect meal for a cozy day.

INGREDIENTS : 

• 2 pounds boneless skinless chicken breasts (or thighs)
• 4 cups chicken broth
• 2 cups homemade salsa verde (or your favorite store-bought salsa verde)
• 1 teaspoon coarse kosher salt, plus more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 14-ounce cans great northern beans, drained and rinsed
• 1/2 cup chopped cilantro
• 4 tablespoons lime juice (about 2 limes)
• for serving: chopped cilantro, lime wedges, tortilla chips, shredded cheese, sour cream, sliced radishes, diced avocados
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 poblano peppers, diced (seeds removed if desired)
• 2 4-ounce cans diced green chiles (mild or medium)
• 3 teaspoons minced garlic (about 6 cloves)

INSTRUCTIONS

1. In a large pot or Dutch oven, heat oil over medium-high heat. Add onions, poblanos and diced green chiles. Saute for 10 minutes, until onions and poblanos have softened.
2. Add garlic and saute for 30 seconds, until fragrant.
3. Add chicken breasts, chicken broth, salsa verde, salt, cumin, oregano and a bay leaf. Stir to combine and bring to a boil.
4. Reduce heat to simmer, cover and cook for 20 minutes.
5. Uncover and discard bay leaf. Remove chicken from pot with a slotted spoon and transfer to a plate. Shred chicken with a fork and knife. (Leave the soup uncovered simmering on the stove while you shred the chicken.)
6. Add shredded chicken and beans to the pot. Bring to a boil, then remove from heat.
7. Stir in chopped cilantro, lime juice and serve with optional toppings, if desired.

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