Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 4 garlic cloves, minced
  • 3 cups chicken stock
  • 1 (14 ounce) can white beans such as navy beans, cannellini beans or “great northern”, drained and rinsed
  • 1 (16 ounce) jar salsa verde
  • 1 (4 ounce) can green chilis
  • 1½ pounds boneless, skinless chicken breast, 2-inch cubed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 2 tablespoons lime juice
  • Diced avocado, for serving
  • Minced cilantro, for serving

Instruction

  • In a large pot, heat the olive oil over medium heat until glistening
  • Add the onion and bell pepper and cook, stirring, until softened, 5 minutes
  • Stir in the jalapeño and garlic and cook until fragrant, 1 more minute.Stir in 3 cups chicken stock, white beans, salsa verde, green chilis, chicken, cumin, chili powder and salt
  • Increase the heat to high and bring to a boil
  • Reduce the heat to medium-low and simmer until the chicken is cooked through, about 30 minutes
  • Stir in lime juice and serve with avocado and cilantro. Note: To make ahead, (reduce the chicken stock to use only 2 cups) cool the soup and add it to a freezer ziplock bag or airtight container
  • Store in the freezer for up to 1 month
  • When ready to use, thaw out and reheat in a pot over medium heat on the stove or in a crockpot on high for 4 hours
  • To make in a slow-cooker: In a large skillet, heat the olive oil over medium heat until glistening
  • Add the onion and bell pepper and cook, stirring, until softened, 5 minutes
  • Stir in the jalapeño and garlic and cook until fragrant, 1 more minute.Transfer the onion mixture to the base of a slow-cooker
  • Stir in just 1 cup chicken stock, white beans, salsa verde, green chilis, chicken, cumin, chili powder and salt
  • Cook on high for 4 hours or low for 8 hours
  • Stir in lime juice and serve with avocado and cilantro.