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chicken verde soup recipe

Chicken Verde Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Mexican
Servings 6 servings

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

To enhance the flavor, consider roasting the chicken breasts beforehand or using rotisserie chicken for a quicker preparation. Adjust the spice level by choosing a mild or hot salsa verde and don't hesitate to add more lime juice for extra zestiness.
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