Green Chile Chicken Soup

Angie Soto

subheading: For the Chicken Stock:

3 lbs Chicken Drumsticks or Bone-in Thighs

1 large Onion, halved

2 teaspoon Parsley Flakes

1 teaspoon Thyme

Salt to Taste

subheading: For the Chicken Soup:

3 15 oz rinsed and drained cans Cannellini (White Kidney) Beans

2 cups of Green Chile Salsa

Shredded Cheese

2 Avocados Cubed

In a stock pot, bring your chicken to boil adding one large onion halved, parsley flakes, thyme, and salt to taste. Reduce to a simmer and simmer for 2 to 3 hours.

Remove the chicken to cool and shred.

Remove the onion from the chicken stock.

Add the shredded chicken back to the pot. Add the green chile, and the Cannellini beans to the soup as well. Bring the mixture back to a boil and then simmer for about 10 more minutes. Taste for salt, and add as needed.

Serve soup topped with shredded cheese and cubed avocado.

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