Chicken and Green Chile Verde Soup


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)
3 four-ounce cans of diced green chiles
3 cans pinto beans
3 tablespoons cumin
1 teaspoon coriander
2 teaspoons sea salt
11/2 teaspoon pepper
For The Garnish:
Cilantro, chopped
Jalapeños, chopped or sliced
Sour cream


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.


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

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8 Servings


Tuesday, October 4, 2016 - 2:05pm


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