Green Chile Chicken Soup with White Beans
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 lb Rotisserie white chicken meat, pulled
- 2 teaspoons cumin
- 2 teaspoons white black pepper *
- 3.5 cups low sodium chicken broth, warmed
1 cup mild salsa verde
- store-bought or homemade
- 2 cans (30oz) cannellini beans
- 1/3 cup cilantro, finely chopped
sea salt & pepper to taste
2 tablespoons arrowroot
- avocado slices
- red onion, chopped
Set a pot on medium heat. Once hot, add olive oil, onion, and bell pepper. Saute for 2 – 3 minutes or until fragrant.
Remove the skin from the rotisserie chicken and then tear the chicken breasts into pieces.
Add the garlic, chicken, and spices to the pot and mix for 1 – 2 minutes using a wooden spatula.
Add beans, green salsa, and warm chicken broth, stir, and bring to a gentle simmer. Cover and cook for 15 minutes.
If you desire a thicker soup, mix arrowroot with 2 tablespoons of water and then add to the soup and stir immediately to thicken. Remove the soup from the heat, add cilantro, and then season to taste with sea salt & pepper.
Enjoy green chile chicken soup with avocado pieces, cilantro, and red onion slices! Store in an airtight container for 5 – 7 days in the fridge, or several months in the freezer.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!