This comforting soup combines tender chicken with a zesty, tangy salsa verde for a burst of fresh flavor in every bite. It’s perfect for a cozy night when you want something warm and satisfying without a lot of fuss.
Start by heating a teaspoon of oil in a Dutch oven over medium heat. Toss in half of the chopped onion and half of the diced poblano pepper, and cook them, stirring occasionally, for about 3 to 4 minutes until they start to soften. Then add the garlic and cook for another minute until it smells amazing. Pour in a little water to loosen anything stuck to the bottom of the pot.
Next, add the chicken, a quarter of the salsa verde jar, cumin, and chile-lime seasoning. Turn the heat down to medium-low and let it simmer gently until the chicken is cooked through—this usually takes around 15 to 20 minutes. You can check by cutting into the chicken or using a meat thermometer; it should read 165°F.
Take the chicken out, shred it with two forks, and then toss it back into the pot. Add the rest of the onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning, along with the cannellini beans, green chiles, and cilantro. Let everything simmer together for about an hour so the flavors really meld.
Finally, stir in the frozen corn and a dollop of sour cream. Cook just until the soup is heated through, which should take about 5 minutes. Give it a taste and adjust seasoning if needed, then serve and enjoy!
- Use fresh salsa verde for the best flavor, but store-bought works well too.
- Shred the chicken finely so it spreads evenly throughout the soup.
- Simmer gently to let the flavors meld without overcooking the chicken.
This soup is bright and flavorful with a nice balance of tangy salsa verde and tender chicken. It’s comforting but light, making it perfect for any season. Plus, it’s easy to customize with your favorite toppings.
Serve with a squeeze of lime and a sprinkle of chopped cilantro for extra freshness. Add crunchy tortilla strips or a dollop of sour cream to make it more satisfying. It pairs well with warm cornbread or a simple green salad.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it’s too thick. This soup also freezes well for up to 2 months.
