GREEN CHICKEN CHILI SOUP | THE MODERN PROPER

Green Chicken Chili Soup | The Modern Proper image

Provided by @MakeItYours

Number Of Ingredients 14

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2 tbsp olive oil
1 onion, chopped (about 1 cup)
4 garlic cloves, minced
1-3 cups chicken stock, depending on how you plan to cook it (see instructions)
1 (14 oz) can white beans, drained and rinsed
1 (16 oz) jar salsa verde
1 (4 oz) can green chilis
1 green bell pepper, chopped
1 jalapeno, seeded and minced
1 ½ lbs chicken breast, 2-inch cubed
1 tsp cumin
1 tsp chili powder
1 tsp salt
2 tbsp lime juice

Steps:

To make for dinner tonight: In a large pot, heat olive oil and sauté the onions for 5 minutes
Add garlic and continue cooking for 1 more minute.Add all the remaining ingredients, using 3 cups of chicken stock (except the lime juice) to the pot
Bring to a simmer and allow to cook for 30 minutes, until the chicken is cooked through
Stir in lime juice and serve with avocado and cilantro.To make ahead, store in the freezer and reheat in a crockpot, or if you want to make it right away in a crockpot: In a large skillet heat olive oil and sauté the onions for 5 minutes.Add the garlic and continue cooking for 1 more minute.In a large bowl combine onion/garlic mixture along with remaining ingredients
**Note: only use 1 cup of chicken stock when freezing and reheating in a crockpot, or using a crockpot right away
Add to a freezer safe bag, removing as much air as possible
Seal and store flat in freezer for up to 3 months.When ready to use run warm water over the bag until chicken verde soup base breaks up a little
Add the frozen soup base to a slow cooker and cook on high for 4 hours