In just 15 minutes, this quick + easy salsa verde chicken soup with white beans comes together for a fresh and healthy bowl full of flavor and nutrients!
Happy post-Memorial Day! If the weather near you is anything like the scorching heat we experienced in Atlanta this holiday weekend, then soup is likely the last thing on your mind.
But, but, but… I'm here to change your mind!
See this chicken salsa verde soup isn't your typical soup–rather than warming, comforting steaming bowls of goodness (like this butternut squash soup or this superfood veggie soup) that scream fall and winter and cozy and slipper socks and blankets and fireplaces, this soup-meets-chili is bright, refreshing and tangy, cooled down with buttery avocado and crisped up with revitalizing salsa verde.
Yes, true… it is still technically a hot dish. But try telling the troves of Vietnamese people slurping steaming bowls of pho on the streets in 100% humidity that soup isn't a summer food.
When a soup is as much of a nutritional powerhouse as pho or salsa verde chicken soup, the temperature is irrelevant.
And as I've blabbered on about many times before, one of the easiest ways to get more vegetables into your life is to always have a pot of soup on the stove (and a green smoothie in the blender!). Summertime not excluded.
Nevermind the fact that this salsa verde soup is chockfull of nutrients (high in fiber, protein and heart-healthy omega-3s, plus anti-inflammatory salsa verde is bursting with vitamin C, antioxidants and calcium!). It is mind-blowingly delicious AND AND AND one of the quickest and easiest recipes on the blog. Yeah, yuh heard.
Are the best recipes not those that you simply dump a bunch of stuff into a pot and walk away, only to return mere minutes later to a full-blown meal?
I made this recipe today with shredded rotisserie chicken, but I often sub in ground poultry for more of a chili-like dish–ground chicken or ground turkey both work beautifully here, and rest assured the same dump-in-pot-walk-away-meal-complete concept will remain intact.
If you follow R+R, you know by now that I'm a huge ButcherBox fan. What's not to love about getting healthy, sustainable cuts of meat delivered right to your door? I'm all about saving time, and with ButcherBox, you don't have to sacrifice quality for convenience. Want to try it yourself? Get $15 off plus FREE heritage-breed, uncured, sugar- and nitrate-free bacon in your first box!
If you’d prefer to skip the monthly subscription and shop a la carte, U.S. Wellness Meats is a great alternative to ButcherBox. This online purveyor sells grass-fed beef, lamb and bison, free-range poultry, wild-caught seafood, raw honey and more, all from small, family farms. Get 10% off your order with the code ROOT10.
I also love to use digestion-friendly, skin-saving bone broth in this soup, but if you don't have any on hand (as I clearly did not when photographing this recipe), swap in your favorite boxed chicken or veggie broth. I just recommend you stick to an organic, minimally-processed broth that's low in sugar and salt and any other additives.
Stir together, simmer for 10 minutes and voila!
I told you I was going to do some amazing things with that salsa verde we made a few weeks ago and did I deliver or what? Of course, you can always use store-bought salsa verde, but seeing that you can make the real deal at home in under 5 minutes and not have to worry about all those nasty additives and preservatives, I say, let's do the damn thang!
Make a triple batch, freeze them in mason jars and then when you go to make the soup, it will feel as convenient as using a store-bought bottle. You see, a little psychological trickery and mind games is all it really takes to eat healthy.
On that note, bon appetit!
Quick + Easy Salsa Verde Chicken and White Bean Soup
- 2 cans cannellinni beans (can also use Great Northern beans)
- 2 cups salsa verde
- 4 cups shredded rotisserie chicken (could also use 1-2 pounds of ground chicken or ground turkey)
- 4 cups bone broth (I recommend chicken, but you can also use boxed organic broth, either chicken or veggie broth is best)
- 1 avocado , sliced for garnish
- chopped cilantro , for garnish
- To a large dutch oven over medium-high heat, add the beans, salsa verde and broth. Stir to combine. Bring to a boil, then cover and simmer on medium-low heat for 10 minutes.
- Serve immediately and garnish with avocado slices, cilantro and any other desired toppings--scallions, sharp cheddar, tortilla chips, sliced jalapenos or sour cream would be great.
Photo credit: Heidi Geldhauser