Name: Zesty Green Chicken Chili Soup with White Beans & Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

Description

This Zesty Green Chicken Chili Soup is a delightful twist on traditional soup, packed with flavor and wholesome nutrition.

Ingredients

Scale

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