CHICKEN AND GREEN CHILE VERDE SOUP RECIPE
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
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
CHILI VERDE
This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 404 calories, Fat 20g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.
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