Chicken And Green Chile Verde Soup Recipe

Name: Chicken And Green Chile Verde Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For The Soup:; 4 boneless skinless chicken breasts (about 2 pounds), trimmed of fat & cut into 1-inch cubes; 1 large yellow onion, chopped; 4 carrots, finely sliced; 4 garlic cloves, minced; 4 cups chicken stock; 2 cups green chile salsa - medium heat (or mild if preferred); 12 ounces canned diced green chiles; 3 cans pinto beans; 3 tablespoons cumin; 1 teaspoon coriander; 2 teaspoons salt; 1 1/2 teaspoons pepper; For The Garnish:; fresh cilantro, chopped; jalapenos, chopped or sliced; sour cream

Servings: persons

For The Soup:
4 boneless skinless chicken breasts (about 2 pounds), trimmed of fat & cut into 1-inch cubes
1 large yellow onion, chopped
4 carrots, finely sliced
4 garlic cloves, minced
4 cups chicken stock
2 cups green chile salsa - medium heat (or mild if preferred)
12 ounces canned diced green chiles
3 cans pinto beans
3 tablespoons cumin
1 teaspoon coriander
2 teaspoons salt
1 1/2 teaspoons pepper
For The Garnish:
fresh cilantro, chopped
jalapenos, chopped or sliced
sour cream

1
Saute onions, garlic and carrots in a large pot for 6 minutes.
2
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.
3
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.
4
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.
5
Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.
6
Add the whole and smashed pinto beans, let the soup come back up to a simmer.
7
Next, season cubed chicken with 1 tablespoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper then add to the soup.
8
Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.
9
Dish into soup bowls, and garnish with sour cream, cilantro, & jalapenos.

1185

kcal

Calories

Fat

119

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For The Soup:, 4 boneless skinless chicken breasts (about 2 pounds), trimmed of fat & cut into 1-inch cubes, 1 large yellow onion, chopped, 4 carrots, finely sliced, and more.

Yes, Chicken And Green Chile Verde Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Green Chile Verde Soup

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