Description

A deeply flavorful and easy Salse Verde Chicken Soup made in a Dutch oven on the stovetop, simulating a slow cooker for tender chicken and vibrant flavors.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup prepared salsa verde
Juice of 1/2 lime
Salt and freshly ground black pepper to taste
Fresh cilantro, chopped, for garnish
Optional Garnishes: Avocado slices, sour cream or plain Greek yogurt, tortilla chips

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Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken thighs generously with salt and pepper. Sear the chicken thighs for about 3-4 minutes per side until nicely browned. Remove the chicken from the pot and set aside.
2. Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened slightly and the onion is translucent.
3. Add the minced garlic, ground cumin, dried oregano, and red pepper flakes (if using) to the pot. Cook, stirring constantly, for about 1 minute until fragrant.
4. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the broth to a gentle simmer.
5. Stir in the rinsed and drained cannellini beans and the prepared salsa verde.
6. Carefully place the seared chicken thighs back into the pot, nestling them into the liquid.
7. Bring the soup back to a very gentle simmer. Reduce the heat to low, cover the pot tightly, and let it cook for at least 1.5 to 2 hours, or until the chicken is very tender.
8. Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
9. Return the shredded chicken to the pot. Stir in the fresh lime juice.
10. Taste and adjust seasoning with salt and black pepper as needed. Let the soup sit for 5-10 minutes off the heat before serving.

Notes

Cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for up to 3 months. Reheat gently on the stovetop or in the microwave. Thaw frozen soup in the refrigerator overnight.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Soup
Method: Stovetop Simmer
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 5g
Sodium: 700mg
Fat: 15g
Carbohydrates: 25g
Fiber: 5g
Protein: 30g