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Salsa Verde Chicken and White Bean Soup

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Salsa Verde Chicken and White Bean Soup

Honestly, I was thinking of making this soup and thought, well...I don't know if it'll be that great...not sure....maybe it will be too sour?  But it was surprisingly really really good.  It's spicy, slightly tangy and a bit of a cross between a white bean chili and a Mexican chicken soup.  The chicken is seared, then poached and shredded in a flavorful salsa verde broth and combined with creamy Cannellini beans.  I fried up some corn tortilla chips to serve with it and added a bit of fresh cilantro, green onions and sliced avocado.  If you want it even spicier you can add some extra sliced fresh jalapenos.  This is going to be a go-to round here, especially come winter. 

Salsa Verde Chicken and White Bean Soup


1.5 lb Boneless Chicken Thighs
1 quart Chicken Stock
2 Cans (19 oz each can) Cannellini White Kidney Beans
1 Jar Wozz! Kiwi Lime Salsa Verde
1 tsp Cumin
1 tsp Oregano
2 Bay Leaves
Salt & Pepper
Olive Oil
Green Onion (sliced thin for garnish)
Cilantro (chopped for garnish)
1 Avocado (sliced thin for garnish)
Fresh Jalapeno Sliced (for garnish if desired for extra heat)

Corn Tortillas (I used Maria and Ricardos brand of soft corn tortillas found in the refrigerated dairy section of grocery store)


Season your chicken thighs well with salt.  In a skillet on medium high heat, add a little oil to your pan and sear chicken until golden brown on both sides. 

Add chicken stock, Wozz! Kiwi Lime Salsa Verde, cumin, herbs to a pot on the stove. Transfer chicken to the pot and simmer for 20 minutes or until chicken is tender enough to shred with a fork. (Maybe an additional 10 minutes for larger pieces).

Remove thighs from the salsa verde stock and shred with two forks.

Return shredded chicken to the pot, along with the two cans of drained washed beans.

Bring back to a simmer, season with salt and serve.

Make Corn Tortilla Chips:

While your soup is simmering go ahead and make your corn tortilla chips.  Cut corn tortillas into triangle eighths (like cutting a pizza) (use as many tortillas as you like) and cut one tortilla into strips.  In a large skillet add about a 1/4 inch of oil, just enough to cover bottom of pan (you don't need to deep fry these).  Add your corn tortillas and fry for 30 seconds or so, just until brown, flip over and fry the other side until golden brown then remove and place on paper towel.  Sprinkle with salt.

If you need to keep these warm and crispy until your soup is ready, you can transfer to baking sheet and keep on low heat in the oven. 

Ladle soup into bowls and garnish with fresh sliced avocado, green onions and chopped cilantro.  Serve with a side of tortilla chips and a few tortilla strips on top of soup.



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Salsa Verde Chicken and White Bean Soup
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