Green Chile Chicken Soup with White Beans
Ingredients
- 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
cornstarch
- avocado slices
- red onion, chopped
Steps
Step 1
Set a pot on medium heat. Once hot, add olive oil, onion, and bell pepper. Saute for 2 – 3 minutes or until fragrant.
Step 2
Remove the skin from the rotisserie chicken and then tear the chicken breasts into pieces.
Step 3
Add the garlic, chicken, and spices to the pot and mix for 1 – 2 minutes using a wooden spatula.
Step 4
Add beans, green salsa, and warm chicken broth, stir, and bring to a gentle simmer. Cover and cook for 15 minutes.
Step 5
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.
Step 6
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.
