One of my favorite things about winter is making soup and I make it on a regular basis. I don't often use recipes but just start by sautéing some onion, celery, peppers, & carrot and adding broth, beans, other protein, and other vegetables. However, I am a big fan of chicken tortilla soup, white chicken chili, and other variations.
I wrote this one down the other day because I really liked how it turned out - very flavorful & high in protein. I used a pretty spicy green salsa and the end result was a little spicy (which I like) but you can control the heat by which salsa & chiles you choose and add more spice at the table with hot sauce & jalapeños.
You could also probably dump this in a crockpot after sautéing the onion & bell pepper with good results. I thought the leftovers tasted even better than the first time we ate the soup.
Chicken Chile Verde Soup (serves 4)
1 onion, diced
1 green bell pepper, diced
3/4 tsp. pepper
1/2 tsp. salt
3 garlic cloves, minced
2 tsp ground cumin
4 cups chicken broth
2 cans cannelleni beans, rinsed
1 cup jarred green salsa
1 4oz can green chiles
2-3 cups of shredded rotisserie chicken
For serving:
Crispy tortilla strips
chopped fresh cilantro
sliced jalapeños (fresh or jarred)
Sour cream
In a large pot or Dutch oven, heat the oil and saute the onion & green bell pepper until soft. Add the pepper, salt, garlic, and cumin and sauce for 1-2 minutes more. Add the broth, 1 can of cannellini beans, salsa, green chiles and shredded chicken. Bring to a boil, reduce heat and simmer for 15-20 minutes. Mash up the second can of cannellini beans and add to the soup and heat through (this will thicken it).
Serve with tortilla strips, cilantro, jalapeños & sour cream
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