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!
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Calories: 342 kcal
(can also use Great Northern beans)
shredded rotisserie chicken
(could also use 1-2 pounds of ground chicken or ground turkey)
(I recommend chicken, but you can also use boxed organic broth, either chicken or veggie broth is best)
, sliced for garnish
, 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.
If you substitute raw ground chicken or turkey, brown the meat in a tablespoon of extra-virgin olive oil in the pot first, before you add the beans, salsa verde and broth. The meat should be just browned, about 5-7 minutes, and the rest of the recipe will look the same.