Ingredients
Chicken and Seasoning
- 1 ½ lbs boneless skinless chicken thighs
- ¼ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon dried Mexican oregano
Soup Base
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red (or yellow, or green) bell pepper, diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 ¼ teaspoons ground cumin
- ¾ teaspoon Mexican oregano
- ¼ teaspoon ground coriander
Vegetables and Beans
- 1 14 oz can white beans (navy, garbanzo, cannellini, or black beans), drained
- 1 ½ cups frozen corn (or 1 14 oz can corn, drained)
- ½ cup canned or frozen green chiles, chopped
Liquids and Finishing Ingredients
- 1 ½ cups salsa verde (mild, medium, or hot)
- 8 cups (2 quarts) low-sodium chicken broth
- 1 tablespoon fresh lime juice
- ¾ cup half-and-half
- Salt and freshly cracked black pepper, to taste
- 1 cup sour cream
Optional Toppings
- Tortilla chips
- Shredded cheese
- Sour cream
- Fresh cilantro
- Lime wedges
- Sliced black olives
- Diced avocado
- Jalapeños
Instructions
- Preheat and prepare chicken: Preheat oven to 425°F. Spray a rimmed baking sheet with non-stick spray. Place the chicken thighs on the sheet and season evenly with ¼ teaspoon salt, ½ teaspoon cumin, and ¼ teaspoon dried Mexican oregano.
- Bake and shred chicken: Bake the chicken for 20 to 24 minutes, or until the internal temperature reaches 170°F. Remove from oven and let cool for 5 to 10 minutes, then shred the chicken using two forks or a stand mixer with a whisk attachment.
- Sauté vegetables: While the chicken is baking, heat 2 tablespoons olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and bell pepper, sautéing for 5 to 6 minutes until the onions are translucent and softened.
- Add spices and garlic: Stir in the minced garlic (or garlic powder), 1 ¼ teaspoons ground cumin, ¾ teaspoon Mexican oregano, and ¼ teaspoon ground coriander. Cook for an additional 2 minutes until fragrant.
- Add beans, vegetables, and broth: Incorporate the drained beans, corn, chopped green chiles, salsa verde, and low-sodium chicken broth into the pot. Stir to combine, then increase heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium and let simmer for 15 minutes.
- Add shredded chicken and lime juice: Stir in the shredded chicken and 1 tablespoon fresh lime juice. Continue to simmer for 2 to 4 minutes until the chicken is thoroughly heated through.
- Finish with cream: Lower the heat to low. Gradually stir in ¾ cup half-and-half and 1 cup sour cream. Season the soup with additional salt and freshly cracked black pepper to taste. Serve hot with preferred toppings such as tortilla chips, shredded cheese, sour cream, cilantro, lime wedges, black olives, diced avocado, or jalapeños.
Notes
- For a spicier soup, choose a hot salsa verde and add extra jalapeños.
- Substitute chicken thighs with chicken breast if preferred, but thighs stay more tender and flavorful.
- Use low-sodium broth to better control salt level.
- The soup can be prepared in advance; store refrigerated for up to 3 days or freeze for up to 3 months.
- Shredding chicken with a stand mixer saves time and effort.
- For a dairy-free version, replace half-and-half and sour cream with coconut milk or dairy-free cream alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes baking + 20 minutes simmering
- Category: Soup
- Method: Baking
- Cuisine: Mexican-American
