10 Minute Verde Chicken Soup

I’ve probably made this soup once a month for the last 3 months or so. It’s such a great ‘clean out the pantry’ kind of meal, and now I’ve got leftovers portioned out and hanging around in the freezer for post baby meals-in-a-hurry. I am officially full-term today (I’ve been pregnant for 10 months!!!) and I’m definitely feeling anxiety/fear/terror and impatience, wishing time would slow down and speed up at the same time. It’s a weird feeling–like the jack-in-the-box is being wound up and I don’t know when that freaking thing is going to pop out.

I hope everyone had a fun Halloween dressing up, gorging on candy, or maybe hiding in your bedroom with all the house lights turned off. 🙂

I’m glad we have the gym as an excuse to have some fun, because otherwise I’m sure we would never dress up. My costume was inspired by this soup. Ok, not really. I actually saw it on Instagram and the lightbulb came on. I think Brandon’s costume might be a regional thing, so to explain; he is dressed up as a sorority girl going to a football game–black dress and cowboy boots are the standard uniform ’round these parts. I tried to get him to shave off his face sweater, to add some authenticity to the whole look, but I obviously lost that battle. Probably would have helped though, because that blonde wig really washes him out. Hmmpphh.

pregnant halloween costume

I’m a huge proponent of homemade, cheap costumes crafted at the last minute, and am pretty proud to say that Brandon’s came in at $15 ($8 wig, $5 Old Navy dress, $2 necklace, borrowed boots) and mine came in at $8 ($3 science fair cardboard, $1.50 paint, $1.50 paint brushes, $2 brown tank top, 2 shoelaces, duct tape).

Here’s a look at the rockstars from one of our Halloween classes at the gym. You had to workout in costume. I’m mean and bossy like that. I especially like how all my food peeps are standing together in this pic. And my face is saying, “Holy crap my back hurts. How am I going to sit down in this? I’m so dumb.”

Base 10 CrossFit Halloween

Makes ~5 servings


  • 1 ½ quarts chicken stock or 6 cups water + 2 T chicken base
  • juice of 2 generous limes
  • 1 to 1 ½ lbs rotisserie or pre-cooked chicken, pulled or chopped into spoon sized pieces*
  • 1- 15 oz can white cannellini beans, drained
  • 1- 16 oz jar tomatillo salsa (I like Frontera by Rick Bayless)
  • hot sauce, to taste
  • to add once you serve…
    • fresh cilantro, avocado, sour cream


Add everything (except the last bullet point) to a medium soup pot and heat until simmering.

Add fresh cilantro, avocado and/or sour cream to make this super amazing, then plop your butt on the couch and consume!

*Alternatively you could chop up raw chicken boobs into bite-sized pieces and let them simmer in the stock until cooked through, but then this would be called 15 Minute Verde Chicken Soup.



6 responses to “10 Minute Verde Chicken Soup”

  1. Can I just say I love that you are back?!?! Ok… it might be short lived, because you are probably going to be crazy busy and consumed by the new life form that is about to enter your life. Which is a good thing, but sad for me. Anyway, I make something like this all the time! Except… I make a Mexican lasagna… using GF corn tortillas… I should probably find a veggie that I like to use for the layers. 🙂 Thanks for sharing!

  2. Best of luck with your birth and those crazy early days of motherhood! I had a little boy nine months ago and it’s been a wild ride. You’ll love it. Rest up, take good care of yourself, accept help, and if the going gets chaotic, don’t forget to enjoy your baby. (That was the best advice I received!)
    I hope to see more posts as you find the time – they’ll help you remember who you were before you became a mom, too. 🙂 Congrats!

  3. This made my whole day to see you post a recipe. Waiting for labor does feel like waiting for a jack-in-the-box to pop out! Every morning I had mixed feelings of being sad he wasn’t here yet and relieved I wasn’t in labor yet. You’ll do great.

  4. Sheryl Cohen

    Love this recipe! I have made it several times and it has never failed. The only complaint I have is that between the free-range roasted chicken and stock, it turns out to be a $40+ soup! I thought as an alternative, I’d try to use the More Than Gourmet chicken base you recommend but wanted to confirm that you have linked to the correct product on Amazon. Your link goes to the Jus De Poulet Lié Gold which seems to be more of a chicken glaze where the Glace de Poulet Gold seems to be more of the reduced Chicken Stock. Thanks so much!

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