Tangy Green Soup/Chili

This nutritionally balanced Tangy Green Soup/Chili gets a hit of sweetness courtesy of sauteed onion, plus tanginess from the salsa verde. And it’s easy to reheat leftovers of this soup-chili hybrid for another quick meal. To make it vegetarian, swap out the chicken for extra beans.

Tip: Cooks don’t cry
If chopping onions and shallots makes you cry, try chilling them in the refrigerator for about 30 minutes. This slows the release of their tear-inducing vapors into the air.

Tangy Green Soup/Chili

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Course

Main Course

Servings

4

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Ingredients

• 2 Tbsp grapeseed oil or sunflower oil divided
• 1 lb boneless chicken thighs cut into 1 inch pieces (optional)
• 1 large white onion chopped
• 1/4 tsp salt plus extra
• 2 medium carrots chopped
• 3 garlic cloves finely chopped
• 1 jalapeño pepper finely chopped
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1 cup green salsa aka salsa verde
• 1 1/2 cups cooked or canned (drained and rinsed) pinto beans plus extra if making recipe without chicken
• Juice of 1/2 lime
• 1/2 cup sour cream gluten and/or dairy free if desired
• 2 green onions finely chopped
• 1 tsp lime zest
• 1/3 cupo Fresh cilantro leaves

Ingredients 2 Tbsp grapeseed oil or sunflower oil divided 1 lb boneless chicken thighs cut into 1 inch pieces (optional) 1 large white onion chopped 1/4 tsp salt plus extra 2 medium carrots chopped 3 garlic cloves finely chopped 1 jalapeño pepper finely chopped 1 tsp dried oregano 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp black pepper 1 cup green salsa aka salsa verde 1 1/2 cups cooked or canned (drained and rinsed) pinto beans plus extra if making recipe without chicken Juice of 1/2 lime 1/2 cup sour cream gluten and/or dairy free if desired 2 green onions finely chopped 1 tsp lime zest 1/3 cupo Fresh cilantro leaves

Course Main Course Servings 4 Print Recipe

Instructions

1. If making recipe with chicken, in large saucepan over medium heat, warm 1 Tbsp oil. Add chicken pieces and heat until browned, about 5 minutes. Remove chicken from pan and set aside.
2. In pan, heat 1 Tbsp oil over medium heat and add onion and 1/4 tsp salt. Heat until onion is very soft and begins to darken, about 10 minutes. Add carrot and garlic; heat for 2 minutes. Stir in jalapeño, oregano, cumin, coriander, and black pepper; heat for 30 seconds. Add green salsa, pinto beans, browned chicken (if using), and 3 cups water. Bring to a simmer and heat for 15 minutes. Stir in lime juice.
3. Stir together sour cream, green onion, lime zest, and a pinch of salt.
4. Ladle soup into serving bowls and top with sour cream mixture. Sprinkle cilantro over top.

Recipe Notes

Per serving: 393 calories; 30 g protein; 17 g total fat (5 g sat. fat); 27 g total carbohydrates (5 g sugars, 8 g fiber); 540 mg sodium