Chicken and White Bean Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start with a couple tablespoons of olive oil in a large pot or Dutch oven.

Mince three or four cloves of garlic and add to the oil over medium to medium-high heat; cook until fragrant for about 30 to 60 seconds.

Pour in six cups of chicken stock and two cups of salsa verde, rinsing the jar to get all the goodness out.

Add two cans of white beans, mostly drained, and a tablespoon of chili powder; season with salt and pepper to taste.

Shred the rotisserie chicken meat into the pot, using all the white and dark meat while avoiding bones, skin, or gristle.

Bring the mixture to a simmer, smashing down some of the beans to thicken the soup slightly if desired.

Taste for seasoning and adjust as necessary; garnish with parsley and tortilla strips before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens