Last week we had more cold rainy days than we did warm dry days so soup was definitely a must on the dinner menu. I looked around my cabinets and I saw the jar of salsa verde that I bought on a whim at the grocery store recently. I grabbed a couple cans of beans and some chicken that I defrosted from the freezer and I was off to cook this soup. The prep time only took me a few minutes and the rest of the work was done by my soup pot and the stove. Before I knew it was ladling up bowls of this soup for the family and everyone was happy.
I have never really worked with salsa verde from a jar so this was a soup experiment in some ways. I loved the tang the green tomatoes (the main ingredient in the salsa) gives this soup. I also used a small can of diced green chilies to give the soup a little more chili flavor. Now I like things spicy so I also added a nice amount of red chili flakes to give it some extra kick.
The creamy navy beans compliment the chicken as well as the tangy soup broth. We ate the soup with tortilla chips and some crusty buttered bread. You can also top the soup with sour cream and taco toppings like diced tomatoes, black olives tortilla chips, etc..
This is a lovely tangy soup with the flavors of the southwest. It's a great way to bring some sunshine into your life when the clouds are dark and gloomy.
Green Chili Chicken and Bean Soup
Prep Time: 10
Cook Time: 30
- 3 large boneless skinless chicken breast cut into large bite size pieces
- 3 Tbs canola oil
- 1 medium onion finely diced
- 2-3 cloves garlic finely minced or grated
- 1 Tbs cumin powder (more to taste)
- red chili flakes to taste
- salt and black pepper to taste
- 1 tsp dried oregano
- 4 cups chicken stock (I used low sodium)
- 2 cups water
- 1 (24oz) jar salsa verde
- 1 (7oz) can diced green chiles
- 2 (15oz) cans drained and rinsed navy beans
- Sour cream
- diced tomatoes
- diced black olives
- tortilla chips
1. Cut chicken into large bite size pieces and dice an onion.
2. Heat 3 Tbs canola oil in a large soup pot then brown the chicken.
3. Once chicken is mostly browned, add onion and garlic and saute for 2 minutes with chicken. Season with some salt and black pepper.
4. Next add the seasonings of cumin, red chili flakes and oregano. Saute with chicken for 1-2 minutes. Then add the water to to the pot and scrap the bottom of the soup pot to pick up all the flavors from browning the chicken and spices.
5. Then add the jar of salsa verde, beans, and diced green chiles.
6. Next add the soup stock. Simmer on the stove for 20-30 minutes. Taste for seasoning and adjust salt as needed.
7. Serve hot with tortilla chips, sour cream etc.. Enjoy.
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