Green Chicken Chili Soup
A comforting and flavorful soup made with shredded chicken, salsa verde, and vibrant green vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb shredded chicken You can use pre-cooked or rotisserie chicken for convenience.
- 1 medium onion, chopped
- 2 medium poblano peppers, diced Consider toasting slightly for enhanced flavor.
- 2 cups salsa verde Adjust according to desired heat level.
- 1 can corn, drained
- 1 can white beans, drained and rinsed
- 4 cups chicken broth Use low-sodium if preferred.
- to taste salt and pepper Adjust seasoning to taste.
Toppings (optional)
- 1 cup sour cream For serving.
- 1 medium avocado, sliced For serving.
- 1/2 cup cilantro, chopped For serving.
- 1/4 cup chopped onions For serving.
Instructions
Preparation
- In a large pot over medium heat, add a splash of oil and sauté the chopped onion and diced poblano peppers for 5-7 minutes or until the onions are translucent.
- Add the shredded chicken to the pot, followed by the salsa verde. Stir to combine.
- Incorporate the drained corn and white beans, then pour in the chicken broth and stir gently.
- Increase the heat until the mixture reaches a boil.
- Reduce the heat to a simmer and let the soup cook for about 30 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
Serving
- Ladle the hot soup into bowls and add a dollop of sour cream, slices of avocado, and a sprinkle of cilantro and chopped onions.
- Serve with tortilla chips or warm bread on the side.
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Notes
For variations, consider adding spicy elements like jalapeños or swapping chicken for a vegetarian protein. The soup can also be stored in airtight containers for up to 4 days in the refrigerator or frozen for up to 3 months.