Author Notes
Hearty & healthy! Low-calorie & low-fat, w/pinto beans, salsa verde, chilies, carrots, onions, garlic, & chicken. —Holly
Ingredients
- For The Soup:
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4
boneless skinless chicken breasts (about 2 pounds), trimmed of fat & cut into 1-inch cubes
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1
large yellow onion, chopped
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4
carrots, finely sliced
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4
garlic cloves, minced
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4 cups
chicken stock
-
2 cups
green chile salsa - medium heat (or mild if preferred)
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12 ounces
canned diced green chiles
-
3
cans pinto beans
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3 tablespoons
cumin
-
1 teaspoon
coriander
-
2 teaspoons
salt
-
1 1/2 teaspoons
pepper
- For The Garnish:
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fresh cilantro, chopped
-
jalapeños, chopped or sliced
-
sour cream
Directions
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Sauté onions, garlic and carrots in a large pot for 6 minutes.
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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.
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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.
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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.
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Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.
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Add the whole and smashed pinto beans, let the soup come back up to a simmer.
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Next, season cubed chicken with 1 tablespoon cumin, ½ teaspoon salt and ½ teaspoon pepper then add to the soup.
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Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.
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Dish into soup bowls, and garnish with sour cream, cilantro, & jalapeños.
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