Green Chicken Chili Soup
A hearty and flavorful soup combining tender shredded chicken, zesty salsa verde, sweet corn, and creamy white beans, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb shredded chicken
- 1 medium onion, chopped
- 2 medium poblano peppers, diced
- 2 cups salsa verde
- 1 can corn, drained
- 1 can white beans, drained and rinsed
- 4 cups chicken broth
- Salt and pepper to taste
- Sour cream (optional, for serving)
- Avocado (for serving)
- Cilantro (for serving)
- Chopped onions (for serving)
Instructions
Preparation
- Heat a splash of oil in a large pot over medium heat. Once hot, add the chopped onion and diced poblano peppers. Sauté for about 5 to 7 minutes until the onions are translucent and fragrant.
- Stir in the shredded chicken, ensuring it’s well mixed with the sautéed vegetables. Add the salsa verde and mix everything together.
- Incorporate the drained corn and rinsed white beans, then pour in the chicken broth. Stir to combine and bring the soup to a boil.
- Reduce the heat to a simmer. Let the soup cook gently for about 30 minutes, stirring occasionally.
- Season with salt and pepper to taste, adjusting as necessary.
- Ladle the soup into bowls and top with sour cream, fresh avocado slices, cilantro, and chopped onions.
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Notes
For extra flavor, consider making your own salsa verde. Allowing the soup to simmer longer can deepen the flavors. Experiment with other beans or add spices for variation.