This soup is so, so, so, so, so, so good. I got the recipe out of our current Nehemiah bible study book (by Kelly Minter) and when I saw it, I knew I had to try it. It tastes a lot like White Chicken Chili, only better and easier. If you make one more new soup recipe before the end of the Winter season, this should be it!
In this recipe, I show you how to make your own stock for the soup. If you don’t want to go this route, you can buy a box of organic chicken stock and speed up the process. You can then use boneless chicken breast or some roasted from your freezer. I batch cook my beans from dry, so I made a batch before making soup and just measured two cups out. You can use a can of white beans, just be sure to drain and rinse to get all of that yucky sodium water off of them.
Make sure you serve this with sour cream, cheese, tortilla chips, cilantro and lime wedges. That should go without saying. Remember, use organic or preservative free products.
2 bone in, skin on chicken breast
one onion, sliced
2 garlic cloves, peeled and hit with a knife
1 tablespoon olive oil
4 cups water
12 oz jar salsa verde (green tomatillo salsa)
2 cups white beans (0r 1 can organic white beans, drained and rinsed)
1/2 bag frozen corn
1 tablespoon cumin
1 teaspoon chili powder
Monterrey Jack Cheese, shredded
tortilla chips, crushed up
In a large soup pot or dutch oven on medium heat, saute onion and olive oil until tender and translucent, about 5 minutes. Move the onions to the edges of the pot and put the chicken in, skin side down, sprinkle with salt and pepper and brown, about 10 minutes. Flip chicken, bone side down and brown another 5 minutes.
Pour water into the pot, turn up to high heat and boil for 20 minutes. Remove chicken, set aside to cool. Pour stock into a colander over a bowl to strain out onion pieces. Now, I like to set the stock into the fridge (or freezer if you’re shorter on time) to cool so I can skim the fat off the top. As it sits, the fat congeals and you can use a spoon to remove it off the top. If you want to keep the fat, just set the stock aside to add back to the pot at the end of the recipe.
Once your chicken has cooled, remove skin and bones, discard and then shred or finely chop the chicken, set chicken aside. Meanwhile, rinse out your pot and return to medium heat. Add green salsa and bring to a low boil, about 2 minutes. Add in cumin, chili powder, beans and chicken and stir well, another two minutes. Add stock back to the pot, bring to a boil, add corn and remove from heat. Serve soup with desired condiments and enjoy!
linking this up to hearty boys here