Salsa Verde Chicken Soup
A hearty yet light chicken soup made with tangy salsa verde, white beans, and warm spices perfect for cozy weeknight dinners.
Ingredients
- 1 tbsp coconut oil can substitute olive oil
- 1 tbsp salt plus more to taste
- 1.5 lb boneless skinless chicken thighs
- 1 cup diced onion yellow or white
- 4 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp dried oregano Mexican oregano preferred
- 2 bay leaves dried
- 2 cans hot green chiles 4 oz each, use mild if preferred
- 16 oz salsa verde 1 jar
- 2 cans white beans 15 oz each, drained and rinsed
- 32 oz chicken broth low sodium recommended
- 1 lime juice from 1 fresh lime
- fresh cilantro for garnish
- avocado sliced or diced, for garnish
Instructions
- Heat a large pot over medium-high heat. Season chicken thighs with salt.
- Add oil and sear chicken for 3–4 minutes per side until golden brown. Remove and set aside.
- Add onion to the pot and cook until softened. Stir in garlic and cook for 1 minute.
- Add cumin, oregano, and bay leaves. Stir in green chiles, salsa verde, white beans, broth, and lime juice.
- Return chicken to the pot. Bring to a boil, then reduce to a simmer and cook 30–45 minutes.
- Remove chicken, shred, and return to the soup. Discard bay leaves and stir well.
Notes
This soup tastes even better the next day. Adjust spice levels by choosing mild or hot green chiles and salsa verde.