Chicken and White Bean Soup

Chicken and White Bean Soup Dish Guide

Serves 6-8

Five Ingredients

6 cups chicken stock

2 cups salsa verde

1 cooked rotisserie chicken

2 cans of great northern beans, drained

1 T chili powder

From the Pantry

4 cloves garlic, minced

2 T olive oil

Bring a large pot or Dutch oven up to medium heat and add in the oil and garlic. Cook out for 60 seconds. Add in the stock and salsa along with the beans and stir. Add in the chili powder and stir. Taste and add salt and pepper as needed. Bring up to a simmer. Shred the chicken, being careful to remove skin, bones and cartilage. Optionally, you can use a wooden spoon or potato masher to squish some of the beans and give the soup a more creamy texture. Add in the chicken and continue to simmer for 8-10 minutes to let the flavors marry.

Serve immediately or store in the fridge for up to 3 days. Garnish as desired with fresh herbs, tortilla strips or lime wedges.