Salsa Verde Chicken Soup (Stove Top + Slow Cooker)

Name: Salsa Verde Chicken Soup (Stove Top + Slow Cooker)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp Coconut Oil (1 tbsp coconut oil); 1 tbsp Table Salt (1 tbsp salt (plus more to taste)); 1 ½ lb Chicken Thigh (1.5 pounds boneless skinless chicken thighs); 1 cup Yellow Onion (1 cup diced onion); 4 cloves Garlic (4 cloves garlic, minced); 2 tsp Cumin Seeds (2 tsp cumin); 1 tsp Oregano (1 tsp oregano); 2 pieces Bay Leaves (2 dried bay leaves); 2 oz Green Chili (2-4oz cans hot green chiles — up to 4); 16 oz Salsa Verde (16 oz salsa verde); 2 can Great Northern Bean (2 15oz cans white beans); 32 oz Chicken Broth (32 oz chicken broth); 1 pinch Lime Juice (Juice of one lime); 0 pieces Lime (For garnish: lime wedges, cilantro, avocado)

Salsa Verde Chicken Soup (Stove Top + Slow Cooker) - Dinner (American)

45 minAmerican

Servings4

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Dairy Free
Egg Free

Steps

1Heat a large pot over medium-high heat.
2While the pot is heating, season the chicken thighs on both sides with 1 tablespoon of salt.
3When the pot is hot, add the coconut oil and then the chicken thighs. Sear the chicken thighs on both sides for 3-4 minutes until golden brown and then remove them from the pot.
4Next, add the diced onion and garlic to the pot and cook for 2-3 minutes until they start to become tender.
5Next, add the cumin, oregano, bay leaves, green chilis, salsa verde, white beans, chicken broth, and lime juice. Stir until well combined and then add the chicken thighs back to the pot and bring to a boil. Reduce the heat to a simmer and let the soup simmer for 30-45 more minutes until the chicken is tender.
6Once tender, remove the chicken thighs from the pot and use two forks to shred the meat. Once shredded, remove the chicken to the soup and stir until well combined. Serve the soup with an extra squeeze of fresh lime juice, cilantro, and avocado. Enjoy!