It always seems that we find our best inspiration for easy weeknight meals when we actually go out to eat (go figure…). So when we were at one of our favorite spots, Flower Child, a couple of weeks ago TJ ordered a “Chicken + White Bean Soup” and it was amazingly delicious. I knew we had to recreate it. We sat there at the table dissecting the ingredients, and the next night, we whipped up our own easy version.

It’s the perfect soup for a cool (or hot… as is the case here) fall day, and all of the flavors blend together so nicely. I would say it takes about 30 minutes, from start to finish, but that’s mainly just the soup simmering, so you’re free during that time to squeeze in some math homework with the kiddos, or whatever else is on the to-do list for a busy weeknight.

If you try it, I hope you enjoy!
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INGREDIENTS

1 large rotisserie chicken (sometimes 2 depending on the size)
2 tbsp olive oil
1 medium onion, diced
6 cups of chicken broth
2 cups salsa verde
1.5 cups of corn
32 oz great northern beans (drained and rinsed)
2 medium carrots (chopped)
8 oz diced green chilis
lemon juice (of 1/2 a lemon)
2 tsp cumin
avocado
cilantro
green onion
salt + pepper (to taste)

DIRECTIONS

Chop the carrots, onion, and shred the chicken.
Heat olive oil in a pot and then add in the carrots + onions. Sauté until the onions are translucent.
Add in the chicken broth, salsa verde, corn, beans, green chilis, chicken, and the cumin. Bring to a boil, then lower heat, cover, and simmer until the carrots have softened.
Once the soup is finished, add in the lemon juice and stir.
Garnish with avocado, cilantro, and green onions