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4.8 from 5 votes
Quick + Easy Salsa Verde Chicken and White Bean Soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
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!
Course: Soup
Cuisine: Mexican
Keyword: chicken white bean soup, italian salsa verde, mexican, salsa verde chicken soup, salsa verde soup
Servings: 8
Calories: 342 kcal
Author: Kate Kordsmeier | rootandrevel.com
  • 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
  1. 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.
  2. 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.
Recipe Notes

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.