Green Chicken Chili Soup

Ingredients

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
(navy beans, cannellini beans, or Great Northern beans), drained and rinsed

2 cups salsa verde (homemade or store-bought)

1 (4-ounce) can diced green chiles

1½ pounds boneless, skinless chicken breasts, cut into 2-inch cubes

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon sea salt

2 tablespoons fresh lime juice (about 1 lime)

Diced avocado, for serving

Chopped cilantro, for serving

Sauté the Aromatics

Heat the olive oil in a large pot over medium heat.

When the oil shimmers, add the diced onion and bell pepper. Cook, stirring occasionally, until the vegetables soften—about 5 minutes.

Add the minced jalapeño and garlic, and cook for 1 additional minute, just until fragrant.

Build the Soup Base

Stir in the chicken stock, rinsed white beans, salsa verde, canned green chiles, cubed chicken, cumin, chili powder, and salt.

Increase the heat to high and bring the mixture to a boil.

Simmer the Soup

Once boiling, reduce the heat to medium-low.

Let the soup simmer gently for about 30 minutes, or until the chicken is fully cooked and tender.

Finish with Fresh Lime

Stir in the lime juice to brighten the flavor.

Ladle the soup into bowls and top with diced avocado and fresh cilantro before serving.

Sauté Before Slow Cooking

Heat the olive oil in a pot over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.

Stir in the jalapeño and garlic and cook for 1 minute more.

Transfer and Add Remaining Ingredients

Move the sautéed mixture to the slow cooker.

Add the chicken stock, white beans, salsa verde, green chiles, cubed chicken, cumin, chili powder, and salt.

Cover and cook:

Finish and Serve

Stir in the lime juice just before serving.

Spoon the soup into bowls and garnish with avocado and cilantro.