Zesty Green Chicken Chili Soup with White Beans & Avocado

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 40 minutes

配料

Main Ingredients (Reordered & Adjusted):

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 (or about 3 cups)

1 teaspoon ground cumin

¾ teaspoon chili-lime seasoning (or substitute with ½ teaspoon chili powder + zest of ½ lime)

½ teaspoon black pepper

4 cups low-sodium chicken broth, warmed

1 cup salsa verde (homemade or store-bought)

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, for serving

Fresh lime wedges, optional

步骤

1. Sauté the Aromatics

Heat olive oil in a large soup pot over medium heat.

Add the onion and bell pepper, sautéing for 4–5 minutes until softened and fragrant.

Stir in the garlic and cook for 30 seconds more, being careful not to brown it.

2. Add Chicken and Spices

Add the shredded chicken to the pot.

Sprinkle in the cumin, chili-lime seasoning, black pepper, and a pinch of sea salt.

Stir and cook for 1–2 minutes to blend the flavors.

3. Create the Broth

Pour in the chicken broth and salsa verde, then stir to combine.

Add the cannellini beans and bring the mixture to a gentle simmer.

Cover and cook for 15–20 minutes, allowing the flavors to meld and the broth to slightly reduce.

4. Thicken the Soup (Optional)

If you prefer a thicker soup, whisk together cornstarch (or arrowroot) with water until smooth.

Stir the slurry into the simmering soup and cook for 2–3 minutes, until it lightly thickens.

5. Finish and Season

Remove the pot from the heat.

Stir in the fresh cilantro and taste the soup. Adjust with more salt, pepper, or a squeeze of lime juice for brightness.

6. Serve and Garnish

Ladle the soup into bowls and top with avocado slices, chopped red onion, and a sprinkle of cilantro.

Serve hot with warm tortillas or crusty bread for dipping.