Mildly spicy and a snap to put together, this soup will become a family favorite on cold winter days! I just doubled the recipe for a for a family gathering and we were scraping the saucepan, so that’s a good sign! Have fun with it – top with tortilla strips, quartered cherry tomatoes, chopped avocado, sliced green onions or radishes, shredded cheese and dollop of sour cream. Hope you enjoy it as much as we do!
White Bean Chicken Salsa Verde Soup
(Makes 10-11 cups)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped (about 2 cups)
1 large fresh jalapeño, seeded and chopped
2 cloves garlic, finely chopped
4 cups reduced-sodium chicken broth
1 jar (16 ounces) mild salsa verde
4 cups shredded rotisserie chicken
2 cans (14 ounces each) cannellini or Great Northern white beans, drained and rinsed 1 to 2 teaspoons ground cumin
Freshly ground black pepper
Optional toppings: fresh cilantro, sliced radishes, chopped avocado, quartered cherry tomatoes, shredded cheese, sour cream
Heat oil in large saucepan over medium heat. Add onion, jalapeño, and garlic. Cook, stirring frequently, for 4 to 5 minutes or until onion is translucent.
Stir in chicken broth, salsa, chicken, beans, and cumin. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 10 minutes to combine flavors. Season with pepper. Top as desired.
