Make Ahead

Chicken and Green Chile Verde Soup

October  4, 2016
1 Ratings
Photo by Holly
  • Serves 8
Author Notes

Hearty & healthy! Low-calorie & low-fat, w/pinto beans, salsa verde, chilies, carrots, onions, garlic, & chicken. —Holly

What You'll Need
  • 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
  • jalapeños, chopped or sliced
  • sour cream
  1. Sauté 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, ½ teaspoon salt and ½ 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, & jalapeños.

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1 Review

Linda M. September 16, 2017
This was fantastic. I made a few changes- subbed skin-on, bone-in thighs for the breasts, seared them at the beginning of cooking then removed them and used the chicken fat to sautee the vegetables. Instead of the salsa verde, I used green zebra tomato paste and 2 cans of hatch chilis. Also left out one of the cans of beans and used black beans and pinto.