Green Chicken Chili Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 51 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 small yellow onion, diced

2 green bell peppers, diced

1 jalapeño, seeded and minced

4 garlic cloves, minced

4 cups chicken stock

2 (14 ounce) cans white beans such as navy beans cannellini beans or “great northern”, drained and rinsed

2 cups salsa verde homemade or store bought

1 (4 ounce) can green chilis

1½ pounds boneless skinless chicken breast, 2-inch cubed

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon sea salt

2 tablespoons lime juice (from 1 lime)

Diced avocado, for serving

Minced cilantro, for serving

Directions

In a large pot, heat the olive oil over medium heat. Once the oil is glistening, add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in the jalapeño and garlic and cook until fragrant, 1 more minute.

Stir in 3 cups chicken stock, white beans, salsa verde, green chilis, chicken, cumin, chili powder and salt. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 30 minutes.

Stir in lime juice. Divide the soup between bowls and serve topped with avocado and cilantro.

Nutrition

• Calories: 244
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 66 mg
• Sodium: 1008 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 38 g