A warm, invigorating bowl of comfort, this chili-style soup blends the freshness of salsa verde with the richness of shredded chicken and the creaminess of tender white beans. The broth is aromatic and lightly spiced, balancing tangy, savory, and herbaceous notes while remaining light enough to enjoy any time of year. Each spoonful delivers a combination of textures: juicy chicken, soft beans, crisp vegetables, and a refreshing finish from avocado and cilantro.
This recipe is simple to prepare, but each step builds depth. From sautéing the aromatics until they soften and release their fragrance, to simmering the broth gently so the flavors merge slowly, the process transforms a handful of everyday ingredients into a comforting, satisfying dish. The garnishes add one last layer of freshness, turning a humble bowl of soup into a vibrant meal.
Total Time: 40 minutes
Servings: 6
Ingredients
Main Ingredients
- 1½ tablespoons olive oil
- 1 medium white onion, finely diced
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1¼ pounds cooked chicken breast, shredded (about 3 cups)
- 1 teaspoon ground cumin
- ¾ teaspoon chili-lime seasoning (or ½ teaspoon chili powder + zest of ½ lime)
- ½ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup salsa verde
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- ¼ cup fresh cilantro, finely chopped
- Sea salt, to taste
Optional Thickener
- 1½ tablespoons cornstarch or arrowroot powder
- 2 tablespoons water
For Garnish
- 1 avocado, sliced
- ¼ small red onion, finely chopped
- Extra cilantro
- Lime wedges, optional
Instructions
1. Sauté the vegetables
Heat the olive oil in a large soup pot over medium heat. Allow it to warm until the surface looks glossy. Add the finely diced white onion and the chopped green bell pepper. Stir to coat them in the oil, then cook for 4 to 5 minutes. The onion should soften and turn translucent while the bell pepper loses its firmness and becomes slightly sweeter. Stir regularly so the vegetables cook evenly and do not brown too quickly.
2. Add the garlic
Once the onion and bell pepper have softened, add the minced garlic. Stir it well so it blends with the vegetables. Let it cook for about 30 seconds, just long enough for its aroma to release. Avoid letting the garlic brown or burn, as that would give the soup a bitter taste. If necessary, reduce the heat slightly to maintain a gentle sizzle.
3. Incorporate the chicken and spices
Add the shredded cooked chicken breast to the pot. Break apart any large clumps so the chicken distributes evenly. Sprinkle in the ground cumin, chili-lime seasoning (or its substitute), black pepper, and a light pinch of sea salt. Stir thoroughly, making sure the spices coat the chicken and vegetables. Cook this mixture for 1 to 2 minutes. This brief step allows the spices to warm through and release their full flavor before adding any liquids.
4. Add broth, salsa verde, and beans
Pour in the low-sodium chicken broth and stir to deglaze the bottom of the pot. Any bits of cooked onion or spices stuck at the bottom will lift and enrich the broth. Add the salsa verde and stir again. The broth will turn green and fragrant. Add the rinsed cannellini beans and fold them gently into the mixture so they stay intact.
Bring the soup to a gentle simmer over medium or medium-high heat. A simmer means small bubbles rise steadily without the vigorous movement of a full boil. Once simmering, partially cover the pot, leaving a small gap for steam to escape. Let the soup cook for 15 to 20 minutes. This allows the chicken to absorb the flavors, the beans to warm through, and the broth to deepen in taste.
5. Thicken the soup (optional)
If you prefer a slightly thicker texture, prepare a slurry by whisking the cornstarch or arrowroot powder with water until completely smooth. With the soup still at a gentle simmer, slowly pour in the slurry while stirring constantly. Continue simmering for 2 to 3 minutes until the broth thickens slightly. If you prefer a lighter, brothier soup, you may skip this step.
6. Add herbs and adjust seasoning
Remove the pot from the heat. Stir in the freshly chopped cilantro. The residual heat will soften the herb slightly and release its fragrance without diminishing its vibrant flavor. Taste the soup and adjust seasoning as needed. You may add more salt for depth, more pepper for warmth, or a little lime juice for brightness.
7. Serve with garnishes
Ladle the soup into bowls, ensuring each serving includes a balanced mix of chicken, beans, and broth. Top each bowl with slices of fresh avocado and a sprinkle of finely chopped red onion. Add extra cilantro if desired. Lime wedges served on the side allow each person to customize the brightness of their bowl.