Creamy Green Chile Chicken Soup (One-Pot Dinner)

chicken breasts

🥗Healthier: skinless chicken thighs

💰Cheaper: canned chicken

Thighs are more flavorful and less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt adds creaminess with fewer calories.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned kidney beans

Pinto beans are lighter and often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lighter and can be made from scraps.

Chop up the jalapeno, deseeding it and chopping it into small pieces.

Chop the bell pepper into large pieces and then use a food chopper to finely chop it.

Chop half of a small yellow onion using a food chopper.

Cut 1 lb of chicken breast into 1-inch pieces.

In a large stock pot, heat 1 tablespoon of olive oil over medium-high heat.

Add the chopped veggies and sauté for about 5 minutes until softened.

Add 2 teaspoons of minced garlic and sauté for about 1 minute until fragrant.

Add the diced chicken to the pot and stir.

Add 3 cups of chicken broth, 1 can of white beans (drained and rinsed), 1 jar of salsa verde, 1 can of green chilies, 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of salt to the pot.

Stir everything together and bring to a boil.

Once boiling, cover the pot, reduce heat to medium-low, and simmer for 20-25 minutes, stirring occasionally.

After simmering, check that the chicken is tender and stir in the juice of 1 fresh lime.

Prepare toppings by chopping cilantro and slicing avocado.

Cooking Techniques

Equipment Needed

Spice Level: