Description
Bright, tangy salsa verde meets tender shredded chicken and creamy white beans in a 30-minute, one-pot taco soup. Warm cumin and oregano balance tomatillo zing; cilantro and lime finish it fresh. Weeknight-easy, flexible, and great for leftovers.
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 jalapeño, seeded & minced (optional)
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp kosher salt, plus more to taste
2 cups salsa verde (tomatillo-based)
4 cups low-sodium chicken broth
2 (15-oz) cans white beans (cannellini or great northern), drained & rinsed
3 cups cooked shredded chicken
1/4 cup chopped cilantro, plus more for serving
1 lime, cut into wedges (juice to taste)
Optional toppings: thick yogurt or sour cream; extra cilantro
Instructions
Heat oil in a 4–5 qt pot over medium. Sauté onion 2–3 min until translucent. Add garlic and jalapeño; cook 30–60 sec.
Stir in cumin, oregano, and salt; bloom 30 sec.
Add salsa verde and broth; stir and scrape up any fond.
Stir in beans and chicken; bring to a gentle simmer.
Simmer 10–12 min to meld. Taste and adjust salt.
Off heat, stir in cilantro. Squeeze in lime to taste.
Ladle into bowls; add optional creamy dollop and more cilantro.
Notes
Essentials: salsa verde, broth, beans, chicken.
Swaps: turkey for chicken; add corn or diced zucchini in last 5–7 min; 1/2 cup quick-cook rice for heartier soup.
Make it creamy: off heat, stir in 1/3 cup plain yogurt or a splash of evaporated milk (temper first).
Storage: 3–4 days refrigerated; up to 3 months frozen. Reheat gently with a splash of broth and finish with fresh lime/cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: One-pot stovetop
- Cuisine: Mexican-inspired