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Prep time: 15 min
Cook time: 30 min
Servings: 8
Chicken and Green Chile Verde Soup - Hearty & healthy! Low-calorie & low-fat, w/pinto beans, green chile salsa, diced chiles, carrots, onions, garlic, & chicken.
Ingredients
1 large onion
4 cloves garlic, miced
4 carrots, finely sliced
2 tsp sea salt
1-1/2 tsp pepper
3 tbsp cumin
3 can pinto beans
12 ounce diced green chiles
2 cups green chile salsa
4 cups chicken stock
2 pound chicken breast
cilantro, chopped
jalapeños, chopped
sour cream
Directions
Sauté onions, garlic and carrots in a large pot for 6 minutes.
Season the veggies in the pot with 1 1/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.
Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.
Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.
Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.
Add the whole and smashed pinto beans, let the soup come back up to a simmer.
Next, season cubed chicken with 1 tablespoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper then add to the soup.
Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.
Dish into soup bowls, and garnish with sour cream, cilantro, & jalapeños.
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