Salsa Verde Chicken Soup

Prep Time: 5 min
Cook Time: 20 min
Serves: 2

Salsa verde is not only a tasty taco topper but the shortcut ingredient in this quick 5-ingredient soup for 2, combining the flavours of roasted tomatillos, onion, cilantro and the kick of jalapeno without all the prep. Great on its own or topped with crumbled feta, cilantro, a squeeze of lime and the crunch of tortilla chips on the side.


1 tbsp (15 mL) olive oil
1 chicken breast
1/2 tsp (2.5 mL) salt, divided
1/2 tsp (2.5 mL) black pepper, divided
3/4 cup (175 mL) salsa verde, divided
2 cups (500 mL) sodium-reduced chicken broth
540 ml can sodium-reduced white kidney beans, drained and rinsed
Cilantro for garnish, optional
Crumbled feta for garnish, optional
Lime wedges for garnish, optional
Tortilla chips for garnish, optional


1 Heat oil in a medium pot over medium-high heat. Sprinkle chicken with ¼ tsp each of the salt and pepper. Add chicken to pot and cook, stirring occasionally until golden but not cooked through, 2-3 min. 
2 Add ½ cup of the salsa verde and scrape up any bits from the bottom of the pot. Cook for 1 minute. Add in broth. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. Increase heat to medium   Add beans and cook for another 5 minutes.
3 Stir in remaining salsa, salt and pepper. Remove from heat and let stand for 10 minutes. Stir before serving. Top with cilantro and feta if using and serve with lime wedges and tortilla chips.