White Bean Ground Chicken Soup

About This Recipe

Canned white beans, ground chicken, and bacon cooked in a Tex-Mex blend of salsa verde, chopped garlic, and spices.

Ingredients

• 8 slices Center Cut Bacon (diced)
• 3 cups (340g) White Onion (diced (about 2 large onions))
• 16 oz Ground Chicken Breast
• 3 cans (15 oz each) White Kidney Beans (undrained)
• 1 jar (16 oz) Salsa Verde
• 4 cups Low Sodium Chicken Broth
• 10 cloves Garlic (peeled and roughly chopped)
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Dried Oregano
• 4 Corn Tortillas (chopped)

Instructions

1. Add the diced bacon to an Instant Pot, pressure cooker, or soup pot at room temperature. Turn the sauté function on or use a medium-high heat to cook until crispy, about 6-8 minutes. Transfer the bacon to a plate or bowl lined with a paper towel and set aside.
2. Add the onion to the rendered bacon fat and cook until it begins to soften, about 4-5 minutes.
3. Add the ground chicken to the softened onion and break apart to fully cook.
4. Once the chicken is cooked, add the remaining ingredients and stir everything together.
5. Seal and pressure cook for 20 minutes with quick release pressure. Or bring to a boil before reducing to a simmer for about an hour on the stovetop until the soup thickens and the tortillas completely dissolve after stirring.
6. Salt and pepper to taste. Top with cilantro, avocado, jalapeño, and sour cream or fat free Greek yogurt. Serve with tortilla chips, if desired.