Why You’ll Love This Recipe

• Bright and Comforting: Tangy salsa verde and chiles balance the warmth of spices.

• One-pot simplicity: Easy stovetop or slow-cooker method for minimal cleanup.

• Meal-prep friendly: Makes about 6 servings, ideal for leftovers or freezing.

• Customizable toppings: Garnish with avocado, lime, cilantro for a fresh touch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion, diced

• Green bell pepper and jalapeño, diced

• Garlic, minced

• Boneless chicken breast (cubed or rotisserie chicken)

• Chicken broth

• White beans (cannellini/northern), drained and rinsed

• Salsa verde (store-bought or homemade)

• Canned green chiles

• Ground cumin, chili powder, salt (and smoked paprika/oregano as desired)

• Lime juice

• Optional: avocado, cilantro for serving

directions

1. Sauté vegetables: Heat olive oil in a large pot. Add onion, green pepper, and jalapeño, sauté 4–5 minutes until softened. Add garlic, cook 1 minute 

3. Add chicken & spices: Add cubed chicken, cumin, chili powder, salt (plus optional smoked paprika or oregano), cook until chicken starts to brown .

4. Combine main ingredients: Stir in chicken broth, white beans, salsa verde, green chiles. Bring to boil, then reduce heat and simmer about 30 minutes until chicken is cooked and flavors blended

5. Finish with lime: Stir in fresh lime juice just before serving .

6. Serve: Ladle into bowls and top with diced avocado, chopped cilantro, and tortilla strips or cheese if desired.

Servings and timing

• Serves: About 6 e

• Prep time: 15 minutes

• Cook time: ~30–40 minutes (stovetop) or 4 h HIGH / 8 h LOW in slow cooker Total time: ~45–60 minutes (stovetop)

Variations

• Slow cooker: Follow steps 1–2, transfer to crockpot with remaining ingredients; cook on HIGH 4 h or LOW 8 h .

• Use rotisserie chicken: Add shredded leftover chicken in last 10 minutes instead of raw .

• Thicker soup: Mash some beans to create creamier broth.

• Spicy: Use hot green chiles or extra jalapeño.

• Dark meat swap: Use chicken thighs and brown before adding broth for richer flavor

storage/reheating

• Refrigerator: Store soup in an airtight container for up to 4 days .

• Freezer: Freeze in freezer-safe containers up to 2–3 months. Thaw in fridge overnight .

• Reheating: Warm on stovetop over medium heat until heated through, stirring occasionally. Add broth if it thickens too much.

FAQs

Can I use canned chicken instead of raw?

Yes. Add canned chicken during the last 10–15 minutes of cooking to warm without overcooking.

Are canned beans okay or should I use dried?

Canned beans work great and keep prep quick. If using dried beans, soak and cook beforehand.

Is this gluten-free?

Yes—use naturally gluten‑free broth and check salsa verde/chile labels to be sure.

How do I make it spicier?

Use hot green chiles and jalapeños, or add extra chili powder or cayenne.

Can I use only thighs instead of breasts?

Absolutely—chicken thighs add richness and stay tender 

What garnish goes best?

Avocado, cilantro, extra lime wedges, tortilla strips, sour cream, shredded cheese.

Can I make this in an Instant Pot?

Yes—sauté vegetables, add all ingredients, pressure cook 10 minutes and release. Stir lime and toppings afterward.

Can I add corn?

Yes, frozen or canned corn adds sweetness—add in the last 5–10 minutes.

What’s the best salsa verde to use?

Choose quality store-bought salsa verde or homemade tomatillo version for fresh tangy flavor.

Can I make a vegetarian version?

Yes—omit chicken and use vegetable broth plus extra beans or roasted veggies.

Conclusion

White Bean Green Chile Chicken Soup delivers a bright, flavorful twist on comfort food—with bold Southwestern flair, wholesome ingredients, and easy prep. It’s ideal for cozy weeknight dinners and keeps well for future meals. Enjoy a bowl topped with creamy avocado and fresh cilantro for a deliciously satisfying experience!

White Bean Green Chile Chicken Soup

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This hearty and zesty soup features tender chicken, creamy white beans, green chiles, salsa verde, and warm seasonings in a brothy base—perfect for cozy dinners and meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30–40 minutes (stovetop) or 4h HIGH / 8h LOW in slow cooker
• Total Time: 45–60 minutes (stovetop)
• Yield: undefined
• Category: Soup
• Method: Stovetop/Slow Cooker/Instant Pot
• Cuisine: Southwestern

Ingredients

1. Olive oil
   
   1 medium onion, diced
   
   1 green bell pepper, diced
   
   1 jalapeño, diced
   
   2 cloves garlic, minced
   
   1 pound boneless, skinless chicken breast (cubed or rotisserie chicken)
   
   4 cups chicken broth
   
   2 (15 oz) cans white beans (cannellini or northern), drained and rinsed
   
   1 (10 oz) jar salsa verde (store-bought or homemade)
   
   1 (4 oz) can diced green chiles
   
   1 tsp ground cumin
   
   1 tsp chili powder
   
   1/2 tsp dried oregano
   
   1 tsp salt
   
   1/2 tsp black pepper
   
   1 tbsp lime juice
   
   Optional toppings: avocado, cilantro, tortilla strips, lime wedges

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Instructions

Sauté Vegetables: Heat olive oil in a large pot. Add diced onion, green bell pepper, and jalapeño. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 more minute.

1. Add Chicken & Spices: Add cubed chicken, cumin, chili powder, salt, and optional smoked paprika or oregano. Cook until the chicken begins to brown.
2. Combine Main Ingredients: Stir in chicken broth, white beans, salsa verde, and diced green chiles. Bring to a boil, then reduce heat and simmer for 30 minutes until chicken is cooked through and flavors meld.
3. Finish with Lime: Stir in fresh lime juice just before serving.
4. Serve: Ladle soup into bowls and top with optional garnishes like diced avocado, cilantro, tortilla strips, and lime wedges.

Notes

1. Slow Cooker: Follow steps 1–2, transfer to a crockpot with the remaining ingredients. Cook on HIGH for 4 hours or LOW for 8 hours.
2. Rotisserie Chicken: Add shredded rotisserie chicken in the last 10 minutes of cooking instead of raw chicken.
3. Thicker Soup: Mash some of the beans to create a creamier broth.
4. Spicy: Use hot green chiles or extra jalapeño for more heat.
5. Dark Meat: Use chicken thighs for richer flavor. Brown them before adding broth.

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 5g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 26g
• Cholesterol: 60mg