Verde Chicken and White Bean Soup
Servings: 4 bowls
Calories: 499kcal
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
Serving: 4g | Calories: 499kcal | Carbohydrates: 9g | Protein: 65g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 222mg | Sodium: 1780mg | Potassium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg