Chicken and Green Chile Verde Soup

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 4 Carrots
  • 1 Cilantro
  • 1 tsp Coriander
  • 4 cloves Garlic
  • 12 oz Green chiles, canned
  • 1 Jalapenos
  • 3 cans Pinto beans
  • 1 Yellow onion, large

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 2 cups Green chile salsa - medium heat

• Baking & Spices

  • 1 1/2 tsp Pepper
  • 2 tsp Sea salt

• Nuts & Seeds

  • 3 tbsp Cumin

• Dairy

  • 1 Sour cream

Found on tasteandsee.com

Description

Directions

• Sauté onions, garlic and carrots in a large pot for 6 minutes.
• Season the veggies in the pot with 11/2 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.

Nutrition