GREEN CHICKEN SOUP! I have decided that I would like to master soups this fall. My first attempt was a success. Good thing I made a TON of it to freeze for future meals!
This soup is LOADED with vegetables, peppers and beans. Modifications can be made depending on your tastes! I do not have a spicy palate, but I thought this soup had the perfect amount of heat.
Pollo Verde Sopa
Yield: ~12 one cup servings
1 lb boneless skinless chicken breast, boiled and shredded
2 tsp olive oil
1/2 white onion, coarsely chopped
1 clove garlic, minced
1 diced fresh anaheim chile
1 finely diced fresh jalapeno
1 large carrot, chopped
12 oz low sodium chicken broth
1 1/2 cups baby spinach leaves, chopped
3 Tbsp fresh cilantro, chopped
2 tomatillos, chopped (optional)
12 oz green salsa of your choice
14 oz green enchilada sauce of your choice
10 oz canned diced green chiles
1 stalk celery, sliced
1 1/2 cups water
15 oz pinto or navy beans, drained and rinsed
1/2 cup chopped tomatoes
1 Tbsp powdered chicken base (bouillon)
2 tsp celery salt
1 Tbsp flour
2 tsp dried oregano
1 Tbsp ground cumin
In a large stock pot, saute onions, chiles, garlic, and jalapenos in oil over medium high heat until onions become translucent. Add carrots and cook for additional 5 minutes. Turn heat down to medium- low and stir in chicken broth and spice mix. Gently fold in spinach (leaves will cook down quickly).
Turn heat to low and add in remaining ingredients, reserving tomato until 30 minutes prior to serving. Simmer on low on stove top 1- 3 hours.
Nutrition info per 1 cup serving: 225 calories, 6g fat, 23g carbohydrate, 15g protein, 8g fiber