Chicken And Green Chile Verde Soup Recipes

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CHICKEN AND GREEN CHILE VERDE SOUP RECIPE



Chicken and Green Chile Verde Soup Recipe image

Chicken and Green Chile Verde Soup - Hearty & healthy! Low-calorie & low-fat, w/pinto beans, green chile salsa, diced chiles, carrots, onions, garlic, & chicken.

Provided by Holly Sander

Time 40m

Number Of Ingredients 15

1 large yellow onion, chopped
4 cloves garlic, minced
4 carrots, finely sliced
2 teaspoons sea salt
1 1/2 teaspoons pepper
3 tablespoons cumin
1 teaspoon coriander
3 cans pinto beans
12 ounces canned diced green chiles
2 cups green chile salsa - Medium heat, (or mild if preferred)
4 cups chicken stock
4 boneless skinless chicken breasts (about 2 pounds), trimmed of fat & cut into 1-inch cubes
Cilantro, chopped
Jalapeños, chopped or sliced
Sour cresam

Steps:

  • 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.

Nutrition Facts : Calories 104 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 2 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, ServingSize 10 ounces, Sodium 1405 milligrams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat

SLOW-COOKER GREEN CHICKEN CHILI



Slow-Cooker Green Chicken Chili image

This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."

Provided by Rhoda Boone

Categories     Chili     Dinner     Soup/Stew     Chicken     Tomatillo     Sweet Potato/Yam     Bean     Salsa     Slow Cooker     Wheat/Gluten-Free     Peanut Free     Soy Free     Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 11

3 pounds boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)
1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
2 cups low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
2 cans low-sodium pinto beans, drained, rinsed
Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
Special Equipment
A 6-quart (or larger) slow cooker

Steps:

  • Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
  • Do Ahead
  • Chili can be made 3 days ahead; cover and chill.

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