Go Back
–+ servings
Print

Tangy Green Soup/Chili

Servings 4

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

Instructions

  • 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.
  • 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.
  • Stir together sour cream, green onion, lime zest, and a pinch of salt.
  • Ladle soup into serving bowls and top with sour cream mixture. Sprinkle cilantro over top.

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