Green Chili Chicken Soup
Servings 6 Bowls
Calories 262kcal
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 2 green bell peppers diced
- 1 jalapeño ribs + seeds removed, minced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups chicken broth low-sodium
- 2 cups salsa verde
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups chicken breasts cooked + shredded
- 1 can pinto beans drained + rinsed
- 1/2 cup heavy cream
Toppings:
- cilantro
- lime slices
- avocado
- sour cream
- tortilla chips
Instructions
- Saute. Heat olive oil (1 tablespoon) in a heavy bottom pot over medium heat. Once shimmering, add the onion (1 large), bell peppers (2 green), and jalapeño (1) -- cook until softened, about 5-6 minutes. Add the garlic (2 cloves), cumin (1 teaspoon), and coriander (1 teaspoon), and toast until fragrant, about 2 minutes.
- Simmer. Add the chicken broth (4 cups), salsa verde (2 cups), salt (1 1/2 teaspoon), and pepper (1/2 teaspoon) and bring the soup to an aggressive simmer. Simmer for 30 minutes.
- Final touches. Add the shredded chicken (4 cups), beans (1 can), heavy cream (1/2 cup), and stir to combine. Ladle soup into bowls and top with avocado, cilantro, and lime slices. Serve with chips and enjoy!
Nutrition
Calories: 262kcal | Total Carbohydrates: 9g | Protein: 23g | Fat: 14g | Fiber: 1g | Sugar: 7g | Net Carbs: 8g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com