Picture a steaming bowl of Chicken Verde Soup, its aroma filling your kitchen with the vibrant scents of fresh cilantro and zesty lime.
There’s something comforting about this easy-to-make Mexican classic, perfect for a cozy night in.
As the chicken simmers with salsa verde and white beans, it transforms into a hearty and flavorful masterpiece.
Let’s bring this mouthwatering dish to life and savor the warmth it brings.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 chef’s knife
- 1 ladle
- 1 measuring cup
- 1 wooden spoon
Ingredients
- 1 pound boneless chicken breasts, cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup salsa verde
- 1 can (15 ounces) white beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen corn
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Optional toppings: sliced avocado, tortilla strips, shredded cheese
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Verde Soup, here is a suggested timeline that incorporates all stages, including reading and resting time:
Timeline:
- Preparation Stage (15 minutes)
- 0:00-0:02 minutes: Read through the entire recipe and instructions to understand the steps and flow.
- 0:02-0:05 minutes: Gather all the ingredients and equipment needed.
- 0:05-0:12 minutes: Cube the chicken breasts, dice the onion, and mince the garlic.
- 0:12-0:15 minutes: Measure out the chicken broth, salsa verde, and spices. Drain and rinse the white beans.
- Cooking Stage (45 minutes)
- 0:15-0:17 minutes: Heat olive oil in the large pot over medium heat.
- 0:17-0:22 minutes: Add cubed chicken breasts to the pot and cook until browned. Remove chicken and set aside.
- 0:22-0:27 minutes: Sauté diced onion and minced garlic in the same pot until onion is translucent.
- 0:27-0:28 minutes: Pour in chicken broth and bring to a simmer.
- 0:28-0:30 minutes: Stir in salsa verde, white beans, cumin, salt, and black pepper.
- 0:30-0:50 minutes: Return chicken to the pot and simmer for 20 minutes.
- 0:50-1:00 minutes: Add frozen corn and continue to cook for another 10 minutes.
- Final Touches & Resting Stage (10 minutes)
- 1:00-1:02 minutes: Stir in fresh cilantro and lime juice.
- 1:02-1:12 minutes: Remove from heat and let the soup rest for 10 minutes before serving.
- Serving Stage
- 1:12 onward: Serve hot with desired toppings such as sliced avocado, tortilla strips, or shredded cheese.
Adjust according to your pace and any additional preparation you may wish to undertake, such as preparing optional toppings.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add cubed chicken breasts to the pot and cook until browned.
Remove chicken and set aside.
In the same pot, add diced onion and minced garlic; sauté until onion is translucent.
Pour in chicken broth and bring to a simmer.
Stir in salsa verde, white beans, cumin, salt, and black pepper.
Return chicken to the pot and simmer for 20 minutes.
Add frozen corn and continue to cook for another 10 minutes.
Stir in fresh cilantro and lime juice.
Remove from heat and let the soup rest for 10 minutes before serving.
Serve hot with desired toppings such as sliced avocado, tortilla strips, or shredded cheese.
Serving Tips
- Crusty Bread: A side of crusty bread is perfect for soaking up the flavorful broth.
- Mexican Rice: Serve alongside a bowl of Mexican rice for a more filling meal.
- Fresh Green Salad: Pair with a light, fresh green salad to balance the richness of the soup.
- Grilled Vegetables: Complement the soup with a side of grilled vegetables for added texture and nutrients.
- Cornbread: Enjoy the soup with a slice of sweet cornbread to enhance the corn flavor in the dish.
Storage
To store Chicken Verde Soup, transfer it to an airtight container and refrigerate for up to 3 days.
For longer storage, freeze in portion-sized containers for up to 3 months.
Freezing
To freeze Chicken Verde Soup, let it cool completely.
Then transfer to airtight containers or freezer bags, leaving space for expansion.
Label with the date and freeze for up to 3 months.
Reheating
To reheat Chicken Verde Soup, warm it on the stove over medium heat.
Stir occasionally.
Alternatively, microwave individual servings, covered, on medium power.
Stir halfway through until evenly heated.
Final Thoughts
Chicken Verde Soup is a delightful and comforting dish that brings the vibrant flavors of Mexican cuisine to your table.
It’s a versatile recipe that allows you to customize the spice level and toppings to suit your preferences.
With its combination of tender chicken, hearty beans, and tangy salsa verde, this soup is sure to become a favorite.
Whether you opt for mild or hot salsa verde, or add more lime juice for an extra kick, you’ll find that each bowl is packed with flavor.
Serve it with toppings like sliced avocado, tortilla strips, or shredded cheese to enhance the experience.
Enjoy this warm, satisfying meal with family and friends.
Frequently Asked Questions
Can I Substitute the White Beans With Another Type of Bean?
Yes, you can substitute white beans with black or pinto beans. Choose beans that complement the dish’s texture and flavor profile. Make sure to drain and rinse them well before adding, ensuring they blend seamlessly into your recipe.
How Can I Make the Soup Vegetarian?
To make it vegetarian, replace chicken with firm tofu or extra white beans. Use vegetable broth instead of chicken broth. Guarantee you balance the flavors by adjusting spices and lime juice for a vibrant, satisfying taste.
What Wine Pairs Well With Chicken Verde Soup?
Pair a crisp Sauvignon Blanc or a light-bodied Chardonnay with your dish. These wines’ acidity and citrus notes complement the soup’s flavors, enhancing the tanginess of the salsa verde while balancing the savory chicken and beans.
How Spicy Is the Soup if Using Hot Salsa Verde?
If you use hot salsa verde, expect a noticeable kick in the soup’s heat level. Balance it by adding more lime juice or incorporating additional toppings like avocado and cheese to mellow the spiciness.
Is There a Low-Carb Version of This Soup?
To create a low-carb version, skip the beans and corn, substituting with diced zucchini or bell peppers. Use a low-carb salsa or make your own. Focus on fresh herbs and spices for flavor without carbs.
Chicken Verde Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Ladle
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 1 pound boneless chicken breasts cubed
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 cup salsa verde
- 1 can white beans 15 ounces, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen corn
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- Optional toppings: sliced avocado, tortilla strips, shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add cubed chicken breasts to the pot and cook until browned.
- Remove chicken and set aside.
- In the same pot, add diced onion and minced garlic; sauté until onion is translucent.
- Pour in chicken broth and bring to a simmer.
- Stir in salsa verde, white beans, cumin, salt, and black pepper.
- Return chicken to the pot and simmer for 20 minutes.
- Add frozen corn and continue to cook for another 10 minutes.
- Stir in fresh cilantro and lime juice.
- Remove from heat and let the soup rest for 10 minutes before serving.
- Serve hot with desired toppings such as sliced avocado, tortilla strips, or shredded cheese.
Notes
