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This Chicken Verde Soup is one of those soups that warms you from the inside out. It's slightly spicy from a jar of store-bought salsa verde and packed with onion, garlic, hints of cumin, and oregano. Heartiness comes in the form of shredded chicken, starchy hominy, and white beans. Bonus? It comes together in 30 minutes!
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Chicken Verde Soup

Course Soup
Cuisine Mexican
Keyword chicken verde soup, green chicken chili
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 6 people
Calories 283kcal
Author Nicole
Cost $20

Equipment

  • stock pot

Ingredients

  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2 large garlic cloves, minced
  • 3/4 tsp salt, divided
  • 2 tbsp flour (optional)
  • 1 tbsp ground cumin
  • 1/2 tsp ground corriander
  • 1 tsp oregano
  • 4 cups low sodium chicken broth
  • 16 oz jarred salsa verde
  • 1 cup shredded chicken
  • 14.5 oz can hominy, drained
  • 14.5 oz can white beans, drained and rinsed
  • 1 cup plain Greek yogurt
  • lime, avocado, and cilantro

Instructions

  • Heat a large stock pot or dutch oven to a medium-low heat. Add olive oil, onion, garlic, and 1/4 teaspoon salt. Sweat the veggies until slightly softened, about 2-3 minutes. Add the cumin, coriander, and oregano. Continue to sweat another 1-2 minutes. Stir in flour. Cook for one minute.
  • Whisk in chicken stock. Pour in salsa, chicken, hominy, white beans, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer for 15-20 minutes until soup is slightly thickened and beans are soft. Stir in greek yogurt. Season to taste with salt and pepper. Serve with a squeeze of lime, avocado, and cilantro.

Nutrition

Serving: 1serving | Calories: 283kcal | Carbohydrates: 38g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 1165mg | Potassium: 802mg | Fiber: 6g | Sugar: 9g | Vitamin A: 485IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 4mg