Green Chicken Chili Soup

• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Yellow Onion
• •
  Bell Pepper
• •
  JalapeñO Pepper
• •
  Garlic
• •
  Low Sodium Chicken Broth(720g)
• •
  Beans, Great Northern, Canned, Drained(397g)
• •
  Salsa Verde, Prepared, Store-Bought(480g)
• •
  Green Chiles, Canned, Diced(113g)
• •
  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Cumin, Ground(5g)
• •
  Chili powder(5g)
• •
  1 teaspoon sea salt
• •
  Lime Juice, Fresh(30g)
• •
  Avocado
• •
  Cilantro, Fresh

Instructions

1. 1Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and bell pepper, stirring occasionally, until softened, about 5 minutes.
2. 2Stir in the jalapeño and garlic, cooking until fragrant, about 1 minute.
3. 3Add the chicken broth, great northern beans, salsa verde, green chiles, ground cumin, and chili powder to the pot. Stir to combine.
4. 4Place the chicken breast into the pot, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer until the chicken is cooked through and internal temperature reaches 165°F, about 25–30 minutes.
5. 5Remove the chicken breast from the pot and shred it using two forks, then return the shredded chicken to the pot. Stir in the fresh lime juice.
6. 6Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
7. 7When ready to serve, reheat a portion in a saucepan over medium heat for 3–5 minutes, stirring occasionally, until heated through.
8. 8Top each serving with fresh avocado slices and cilantro.