Salsa Verde Chicken Soup

This is definitely one of my new favorites soups i’ve made. It’s packed with flavor, savory, tangy, with a gentle spicy kick. The shredded chicken adds protein and the toppings make it super delicious and fresh!

INGREDIENTS

• 1 small yellow onion, diced

• 1 jalapeno, diced

• 3-4 cloves garlic. minced

• 2 bone-in skin-on chicken breasts

• 1tbsp avocado oil

• 1 tbsp butter

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp paprika

• 1 tsp dried oregano

• 1 1/2 tsp cumin

• 1 32oz box chicken broth (not low sodium)

• 2 7oz can Salsa Verde

• 1 bunch cilantro

• 1 15oz can cannellini beans

• 1/4 cup sour cream

• 1/4 cup whole milk

• 2 fresh sweet corn on the cob

• thinly sliced red radishes, avocado, green onion, crushed tortilla chips for garnish

DIRECTIONS

1. Dice onion, jalapeño and mince garlic. Set aside in a bowl.

2. Pat chicken breasts dry and season both sides with salt and pepper.

3. To a soup pot, turn heat to medium high and add 1 tbsp avocado oil, 1 tbsp butter.

4. Once butter starts to sizzle, carefully add chicken breasts skin side down.

5. Let it sear for 3-4 minutes and flip to brown the other side. Remove the chicken from pot.

6. To the same pot, add in diced onion, jalapeno and minced garlic. Sauté.

7. To the same pot, add in 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1 tsp oregano, 1 1/2 tsp cumin. Mix until combined and fragrant.

8. Add in 2 of the 7oz cans Salsa Verde. Mix.

9. Add in 1 of the 32oz box chicken broth. Mix. And bring to a boil.

10. Add chicken breasts back into pot. Add half of chopped cilantro bunch into soup. Cover and reduce heat to a gentle simmer for 30 minutes. Flip the chicken halfway through after 15 minutes to ensure both sides of the chicken are cooked.

11. In the meantime, prepare the toppings. Wash your corn, green onion and radish. Remove corn from cob, chop green onion and slice radish carefully with a mandolin. Place all in a container and set aside.

12. After 30 minutes, once chicken is cooked, remove chicken from pot, discard skin and shred into small pieces on separate plate.

13. Add drained and rinsed beans into the soup.

14. Add 1/4 cup sour cream and 1/4 cup of milk to the soup. Mix thoroughly to combine.

15. Add shredded chicken back to pot and mix. Let it simmer for 5 minutes to melt everything together.

16. Spoon soup into bowls and top with diced avocado, fresh corn, a few slices of radishes, fresh cilantro, green onion and crushed tortilla chips. Enjoy!