Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 large garlic cloves, finely chopped or minced
- 1 small jalapeño, finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
Main Ingredients
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 2 tablespoons green chilis in brine, drained and chopped
- 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
- 1 jar (8.5 oz / 250 g) mild salsa verde
- 5 cups (1.25 liter) chicken stock
Finishing Touches
- 2 tablespoons lime juice
- Salt and freshly ground black pepper to taste
- Sliced avocado (for topping, optional)
- Fresh coriander (for topping, optional)
- Extra lime wedges (for serving, optional)
Instructions
- Heat and sauté aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and green bell pepper, sautéing for about 5 minutes until softened and fragrant.
- Add garlic and jalapeño: Stir in the finely chopped garlic and jalapeño and cook for an additional minute, allowing the flavors to develop without burning the garlic.
- Toast spices: Add the ground cumin and ground coriander to the pot and cook, stirring frequently, for about one minute until fragrant, which helps release the spices' essential oils.
- Cook the chicken: Add the chicken breast pieces to the pot and cook for 4-5 minutes, stirring occasionally, until the outside is sealed and slightly browned.
- Add remaining ingredients: Stir in the chopped green chilis, drained cannellini beans, salsa verde, and chicken stock. Increase heat to bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low and let the soup simmer gently for 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Finish with lime and seasoning: Stir in the lime juice, then season with salt and freshly ground black pepper to taste.
- Serve and garnish: Ladle the soup into bowls and optionally top with sliced avocado, fresh coriander, and extra lime wedges for added freshness and presentation.
Notes
- Adjust the amount of jalapeño or green chilis for desired spice level.
- For a creamier texture, you can puree a portion of the soup or add a splash of cream or coconut milk.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.
- This soup can be made gluten free as all ingredients used are naturally gluten free, but always check canned products for additives if allergic.
- Serve with warm tortillas or crusty bread for a full meal.
- Prep Time: 6 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
