Warm up with a bowl of hearty, flavor-packed Verde Chicken and White Bean Soup. Made with our Hatch Green Chile Enchilada Sauce and Hatch Diced Green Chiles, this recipe brings authentic Southwest taste to your kitchen. Tender shredded chicken and creamy white beans are simmered in a vibrant, zesty broth that’s rich with the smoky, tangy flavor of Hatch green chiles. Whether it’s a weeknight dinner or a cozy weekend meal, this soup is the perfect combination of comfort and spice. Serve with a sprinkle of cheese and a side of warm tortillas for the ultimate experience!
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Verde Chicken and White Bean Soup
Ingredients
1 tablespoon olive oil
1 white or yellow onion, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
2 (4 ounces) cans Hatch Diced Green Chiles (mild or hot)
1 (15 ounces) can Hatch Green Chile Enchilada Sauce
4 cups gluten-free chicken broth
2 (15-ounces) cans of white beans, rinsed and drained
2 bay leaves
1 rotisserie chicken, skin and bones removed, and shredded
Kosher or fine sea salt and pepper, to taste
Juice of 1 lime
Garnishes:
Lime wedges
Fresh cilantro leaves
Avocado slices
Instructions
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic, cumin, and oregano and cook for 30 seconds, stirring.
Add the chiles, enchilada sauce, chicken broth, beans, and bay leaves. Bring to a boil, reduce heat, cover pot, and simmer for 30–40 minutes. Add the chicken, season to taste with salt and pepper and simmer for another 5 minutes. Stir in the lime juice, remove the bay leaves and serve with garnishes of choice.