Green Chicken Chili Soup

• •
  2 tbsp Olive oil

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

• •
  1 Yellow Onion(110g)
• •
  1 Bell Pepper(119g)
• •
  1 JalapeñO Pepper(14g)
• •
  4 Garlic(12g)
• •
  3 cup Low Sodium Chicken Broth
• •
  14 oz Beans, Great Northern, Canned, Drained
• •
  2 cup Salsa Verde, Prepared, Store-Bought
• •
  4 oz Green Chiles, Canned, Diced
• •
  1.5 lbs Chicken Breast, Boneless Skinless

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

• •
  1 tsp Cumin, Ground
• •
  1 tsp Chili powder
• •
  1 tsp 1 teaspoon sea salt
• •
  2 tbsp Lime Juice, Fresh
• •
  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, chili powder, and sea salt to the pot. Stir to combine.
4. 4Place the chicken breast into the pot, increase heat to medium-high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 25–30 minutes until the chicken is cooked through and internal temperature reaches 165°F when checked with a meat thermometer.
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, then seal and refrigerate.
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.