White Bean Chicken Chili Verde Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Pace diced green chilies

  Campbell soup company

  1 cup or 240g

• Garlic

  Raw

  2 tsp or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Chicken broth

  Soup, canned, ready-to-serve

  5 cup or 1.2kg

• Salsa verde

  Campbell soup company, pace

  1 cup or 256g

• Cumin

  Spices, cumin seed

  ³⁄₁₆ tsp, ground or 0.5g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Great northern beans

  Mature seeds, canned

  30 oz or 851g

• Salt

  Table

  1 dash or 0.4g

Directions

1. In a medium pot or Dutch oven, heat oil over medium high heat. Add onions, green chiles and garlic and saute for 5 minutes until onions have softened and become translucent.
2. Add chicken breasts, chicken broth, salsa verde, cumin and dried oregano. Mix together, cover and cook for 45 minutes.
3. Remove chicken from pot and transfer to a plate. Shred chicken with a fork and transfer shredded chicken back into the pot. Add the white beans and cook uncovered for 15 more minutes.
4. Serve with freshly squeezed lime juice, chopped cilantro and other toppings like shredded cheese, sour cream and tortilla chips.
5. Recipe by: Isabel Eats (source: https://www.isabeleats.com/white-bean-chicken-chili-verde/)

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