If you’re looking for a delightful twist on traditional soup, look no further than this Zesty Green Chicken Chili Soup with White Beans & Avocado. This dish is not only packed with flavor but is also a fantastic way to serve up wholesome nutrition to your family. With its vibrant ingredients and comforting warmth, this soup is perfect for everything from chilly evenings to casual family gatherings. The blend of spices and the brightness of the salsa verde create a hearty and satisfying meal that is sure to impress.
One of the best things about this Zesty Green Chicken Chili Soup is its incredible versatility. It brings together tender shredded chicken, creamy white beans, and fresh vegetables, all simmered to perfection in a fragrant broth. Top it off with creamy avocado slices, crisp red onion, and a sprinkle of fresh cilantro, and you’ll have a bowl of happiness that bursts with flavor. Not only does it tantalize your taste buds, but it also provides a great source of protein and fiber, making it an excellent choice for a nutritious meal.
Whether you’re preparing dinner for your family, meal prepping for a busy week, or simply seeking a comforting bowl of goodness, this Zesty Green Chicken Chili Soup will not disappoint. Let’s dive into the details of why you’ll love this recipe!
Why You’ll Love This Zesty Green Chicken Chili Soup
- Bursting with Flavor: The combination of green bell peppers, garlic, and spices create a rich, zesty flavor.
- Quick and Easy: This soup can be ready in under 30 minutes, perfect for a weeknight meal.
- Healthy & Wholesome: Packed with protein and fiber from chicken and cannellini beans.
- Comforting & Satisfying: A hearty soup that warms you up from the inside out.
- Customizable: Easily modify to suit your taste preferences or dietary needs.
Preparation Phase & Tools to Use
Before embarking on your cooking adventure with this Zesty Green Chicken Chili Soup, it’s essential to prepare your kitchen and gather the right tools. You’ll need a large soup pot or Dutch oven—this will be the heart of your cooking, allowing you to sauté the aromatics perfectly and let the soup simmer. Ensure your utensils, such as a wooden spoon for stirring, are on hand. Having a sharp knife and cutting board will make chopping your vegetables a breeze.
Start by prepping your ingredients. Dice the onion and bell pepper, and mince the garlic to ensure they’re ready for sautéing. Shred your cooked chicken if you haven’t already—using leftover roast chicken is a fantastic shortcut! Each step in the preparation phase is crucial for achieving that deep, flavorful broth you’ll love in the final soup.
Ingredients
- 1½ tbsp olive oil
- 1 medium white onion, finely diced
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1¼ lbs cooked chicken breast, shredded (about 3 cups)
- 1 tsp ground cumin
- ¾ tsp chili-lime seasoning (or ½ tsp chili powder + zest of ½ lime)
- ½ tsp black pepper
- 4 cups low-sodium chicken broth
- 1 cup salsa verde
- 2 cans (15 oz each) cannellini beans, rinsed
- ¼ cup chopped fresh cilantro
- Sea salt, to taste
- Optional Thickener: 1½ tbsp cornstarch or arrowroot powder, 2 tbsp water
- For Garnish: 1 avocado, sliced, ¼ small red onion, finely chopped, Extra cilantro and lime wedges (optional)
Instructions
Step 1: Sauté the Aromatics
Begin your culinary adventure by heating the olive oil in a large soup pot over medium heat. Once the oil is glistening, add the finely diced onion and chopped green bell pepper. Sauté these vegetables for about 4–5 minutes, or until they soften and become fragrant. This initial step builds a flavorful base for your soup. Afterward, stir in the minced garlic and let it sauté for another 30 seconds, ensuring not to burn it, as that can lead to bitterness in your soup.
Step 2: Incorporate Chicken & Spices
With the aromatics ready, it’s time to add in the shredded chicken. Stir it into the vegetable mix, allowing it to heat through. Season the chicken with ground cumin, chili-lime seasoning (or your chosen chili powder and lime zest), black pepper, and a sprinkle of sea salt. Cook this mixture for an additional minute or two, stirring occasionally, to let the spices infuse their flavors.
Step 3: Build the Broth
Now it’s time to elevate your dish to a delicious broth. Pour in the low-sodium chicken broth and salsa verde, stirring well to combine. Next, introduce the rinsed cannellini beans to the pot and give it all a gentle stir. Bring the mixture to a simmer, then cover the pot. Let it cook for about 15 to 20 minutes, allowing all the ingredients to meld together beautifully.
Step 4: Optional Thickening
If you prefer a thicker soup, this is the moment to use a thickening agent. In a small bowl, mix the cornstarch or arrowroot powder with water until you have a smooth slurry. Stir this into the simmering soup, and let it cook for another 2–3 minutes. This step will give your soup a lovely, velvety texture.
Step 5: Finish & Serve
Once the soup is cooked and flavored to your liking, remove it from the heat. Stir in the fresh chopped cilantro, and adjust the seasoning with more salt or a squeeze of lime juice according to your taste preference. Ladle the steaming soup into bowls and top each serving with sliced avocado, finely chopped red onion, and extra cilantro for garnish. If desired, serve it hot alongside tortillas or crusty bread for a comforting meal.
Variations
- Protein: Substitute the chicken for shredded turkey or vegetarian alternatives like jackfruit for a plant-based option.
- Vegetables: Add corn, zucchini, or spinach for extra nutrition and texture.
- Spices: Experiment with different spice blends such as taco seasoning or smoked paprika for a unique flavor profile.
Cooking Notes
- Always taste and adjust seasonings as needed, especially before serving!
- If making ahead of time, store toppings separately to keep them fresh.
- Feel free to freeze leftover soup for up to 3 months; just leave out the avocado until serving.
Serving Suggestions
- Bowl it up with a side of tortilla chips for added crunch.
- For a lighter option, serve over a bed of leafy greens.
Tips
- Use a rotisserie chicken for quick meal prep — it saves so much time!
- Add toppings like shredded cheese or Greek yogurt for creaminess.
- For more heat, consider adding jalapeños or hot sauce to the soup.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 25g
- Sodium: 450mg
FAQs
How can I make this soup vegetarian?
To make this Zesty Green Chicken Chili Soup vegetarian, simply omit the chicken and use vegetable broth, adding additional beans or vegetables for protein.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken; just ensure to adjust the cooking time accordingly, allowing it to thoroughly cook through in the soup.
How long can I store leftover soup?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Can I add more spice to the soup?
Absolutely! Feel free to increase the chili-lime seasoning or add fresh jalapeños for more heat.
Conclusion
This Zesty Green Chicken Chili Soup with White Beans & Avocado is a fantastic choice for anyone looking to enjoy a hearty and flavorful meal with minimal effort. It’s versatile, nourishing, and provides that comforting warmth you crave. Don’t hesitate to explore different variations and make it your own! Your family and friends will undoubtedly appreciate this delightful dish. So grab your ingredients, get cooking, and enjoy every delicious bite; be sure to share your thoughts, tips, and any fun variations in the comments below!
Print
Zesty Green Chicken Chili Soup with White Beans & Avocado
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Zesty Green Chicken Chili Soup is a delightful twist on traditional soup, packed with flavor and wholesome nutrition.
Ingredients
- 1½ tbsp olive oil
- 1 medium white onion, finely diced
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1¼ lbs cooked chicken breast, shredded (about 3 cups)
- 1 tsp ground cumin
- ¾ tsp chili-lime seasoning (or ½ tsp chili powder + zest of ½ lime)
- ½ tsp black pepper
- 4 cups low-sodium chicken broth
- 1 cup salsa verde
- 2 cans (15 oz each) cannellini beans, rinsed
- ¼ cup chopped fresh cilantro
- Sea salt, to taste
- Optional Thickener: 1½ tbsp cornstarch or arrowroot powder, 2 tbsp water
- For Garnish: 1 avocado, sliced, ¼ small red onion, finely chopped, Extra cilantro and lime wedges (optional)
Instructions
- Begin your culinary adventure by heating the olive oil in a large soup pot over medium heat. Once the oil is glistening, add the finely diced onion and chopped green bell pepper. Sauté these vegetables for about 4–5 minutes, or until they soften and become fragrant. Stir in the minced garlic and let it sauté for another 30 seconds.
- With the aromatics ready, add in the shredded chicken. Stir it into the vegetable mix, allowing it to heat through. Season the chicken with ground cumin, chili-lime seasoning, black pepper, and sea salt.
- Pour in the low-sodium chicken broth and salsa verde, stirring well to combine. Introduce the rinsed cannellini beans to the pot and give it a gentle stir. Bring the mixture to a simmer, then cover the pot and let it cook for about 15 to 20 minutes.
- If you prefer a thicker soup, mix the cornstarch or arrowroot powder with water until you have a smooth slurry. Stir this into the simmering soup and let it cook for another 2–3 minutes.
- Once finished, stir in the fresh chopped cilantro and adjust the seasoning. Ladle the steaming soup into bowls and top each serving with sliced avocado, red onion, and extra cilantro.
Notes
Always taste and adjust seasonings as needed, especially before serving!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 450 mg
- Protein: 25 g