Quick Bean Chili Verde

This green soup tastes slow cooked, but salsa acts as a simmer sauce, and precooked beans are quick to pour into the pot. Dig in with fresh toppings, including kid-friendly tortilla chips.

What You Get

Tomatillo salsa

Cooked yellow eye beans

Avocado

Lime

Cilantro

Sour cream

Tortilla chips

What You’ll Need

Olive oil

Vegetable broth (optional)

Salt

Makes 3 servings

Active Time: 10 minutes 

Total Time: 10 minutes 

Step 1

In a pot over medium heat, warm 2 tablespoons olive oil. Add the tomatillo salsa, ½ cup broth or water, and the beans and season with salt. Bring to a simmer and cook until warmed through, 5 minutes.

Step 2

Peel, pit, and dice the avocado. Cut the lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.

Step 3

Spoon the chili verde into bowls, and top with a dollop of sour cream and the avocado. Squeeze with lime and scatter with the cilantro leaves. Serve warm, with the tortilla chips for dipping.