Verde Chicken and White Bean Soup
Get ready for a simple, easy-to-make, and delicious soup that is healthy with lots of lean protein in it. This Verde Chicken and White Bean Soup will not disappoint and warm you right up with its strong flavors of chiles. This soup serves 4 people and can be prepared ahead of time to be packed for lunch the next day.
The soup gets its strong flavors from the Hatch Diced Green Chiles and the Hatch Green Chiles Enchilada Sauce. This soup is easy to make by first adding all the seasoning and onion to a large saucepan. Then add the chiles, enchilada sauce, chicken broth, beans, and bay leaves to the saucepan to then simmer for 30-40 minutes. Then all that is left is add the chicken and just like that you are done and eating in no time. Spice up your day and give this Verde Chicken and White Bean Soup a try.
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Verde Chicken and White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion , diced
- 4 cloves garlic , minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 (4 ounces) cans Hatch Diced Green Chiles (mild or hot)
- 1 (15 ounces) can Hatch Green Chile Enchilada Sauce
- 4 cups gluten-free chicken broth
- 2 (15-ounces) cans of white beans, rinsed and drained
- 2 bay leaves
- 1 rotisserie chicken , skin and bones removed, and shredded
- Kosher or fine sea salt and pepper , to taste
- Juice of 1 lime
- Garnishes:
- Lime wedges
- Fresh cilantro leaves
- Avocado slices
Instructions
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic, cumin, and oregano and cook for 30 seconds, stirring.
- Add the chiles, enchilada sauce, chicken broth, beans, and bay leaves. Bring to a boil, reduce heat, cover pot, and simmer for 30–40 minutes. Add the chicken, season to taste with salt and pepper and simmer for another 5 minutes. Stir in the lime juice, remove the bay leaves and serve with garnishes of choice.
Nutrition
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