Creamy Chicken Verde Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Immersion Blender (optional, for thicker consistency)
- Measuring cups and spoons
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound chicken breast, cut into bite-sized pieces
2 teaspoons ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
4 cups chicken stock
1 jar (16 oz) salsa verde
1 can (15 oz) white beans, drained and rinsed
1 cup frozen corn
1/2 cup heavy cream
1/2 cup chopped fresh cilantro
Juice of 1 lime
Instructions
Prepare The Base
- In your large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, approximately 1 minute.
Cook The Chicken
- Add the chicken pieces to the pot. Season with cumin, oregano, salt, and pepper. Cook until the chicken is lightly browned on all sides.
Combine And Simmer
- Pour in the chicken stock and salsa verde. Bring the mixture to a simmer. Add the white beans and frozen corn. Let the soup simmer for 20 minutes, allowing the flavors to meld together.
Finish With Cream
- Reduce the heat to low and stir in the heavy cream. Warm through without bringing it back to a boil to prevent the cream from curdling.
Add Freshness
- Just before serving, stir in the fresh cilantro and lime juice for a bright burst of flavor.
Notes
Feel free to adjust the level of spice to your taste by choosing a mild or hot salsa verde, and remember, the flavors deepen the longer it sits, so it’s even better the next day!