Green Chile Chicken Soup
Green Chile Chicken Soup is loaded with simple ingredients and delicious flavor. It is the perfect amount of spice and amazing topped with sour cream and diced avocados.
Servings: 6
Cost: $13.38, $2.23 per Servings
Ingredients
- 2 Tablespoons Olive Oil
- ½ Yellow Onion diced
- 1 Green Bell Pepper diced
- 1 Jalapeño seeded and diced
- 2 teaspoons Minced Garlic
- 3 cups Chicken Broth
- 1 can Cannellini Beans drained and rinsed
- 1 jar Salsa Verde 16 ounces
- 1 can Green Chiles 4 ounces
- 1 pound Chicken Breasts cut into 1 inch pieces
- 1 teaspoon Cumin
- 2 teaspoons Chili Powder
- 1 teaspoon Salt
- 1 Lime juiced
- Avocados Cilantro and Limes (for serving)
Instructions
- Heat 2 tablespoons olive oil in a large stock pot or Dutch oven over medium-high heat.
- Add ½ diced yellow onion and 1 diced green bell pepper. Sauté for 5-6 minutes until softened.
- Add 2 teaspoons minced garlic and 1 seeded and diced jalapeño. Cook for 1-2 minutes until fragrant.
- Stir in 3 cups chicken broth, 1 can (15 ounces) cannellini beans that have been drained and rinsed, 1 jar (16 ounces) salsa verde, 1 can (4 ounces) green chiles, 1 pound chicken breasts cut into 1-inch pieces, 1 teaspoon cumin, 2 teaspoons chili powder, and 1 teaspoon salt.
- Reduce the heat to low and simmer for 25-30 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove from the heat and stir in the juice from 1 lime.
- Serve warm topped with sliced avocados, chopped cilantro, and additional lime wedges if desired. Enjoy!
Video
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 155kcal | Carbohydrates: 5g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1000mg | Potassium: 414mg | Fiber: 2g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 30mg | Calcium: 31mg | Iron: 1mg
