Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 jar (16 oz) high-quality salsa verde
- 2 cans (15 oz each) cannellini beans or Great Northern beans, drained and rinsed
- 4 cups low-sodium chicken bone broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 cup plain non-fat Greek yogurt
- 1 tablespoon olive oil
- Fresh cilantro, lime wedges, and sliced avocado for garnish
- Salt and pepper to taste
Instructions
- Start by dicing your yellow onion and mincing the garlic cloves. Drain and rinse the white beans thoroughly in a colander. To create a thicker soup base, take half a cup of the rinsed beans and mash them with a fork in a small bowl until they form a paste. Set these aside. Season the chicken breasts on both sides with salt, pepper, and half of the cumin.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and sauté for 5 minutes until translucent. Stir in the garlic, remaining cumin, and oregano, cooking for another minute until fragrant. Pour in the chicken broth, salsa verde, whole beans, and the mashed bean paste. Submerge the chicken breasts into the liquid. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the chicken to the pot. Stir in the Greek yogurt until well combined and the soup looks creamy. Squeeze in the juice of half a lime. Ladle the soup into deep bowls and garnish generously with fresh cilantro, a few slices of avocado, and an extra squeeze of lime. Serve immediately while steaming hot.
- Cook Time: 45 minutes