Try this Salsa Verde Chicken Soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a cast iron skillet, or medium sauté pan over medium-high. Add the chicken to the pan; season with a pinch of salt and pepper, along with half of the cumin and chili powder. Sear for 4 minutes. Flip and sear another 4 to 5 minutes, seasoning with the remaining cumin and chili powder, and another small pinch of salt and pepper.
Transfer meat to a cutting and let rest for about 5 minutes, then shred with two forks.
In a medium to large pot, add the salsa verde. Bring to a medium heat. Add the chicken stock and bring to a simmer. Add the corn, beans and chicken. Let simmer 5 to 10 minutes. Taste it. Yeah, let’s add the cilantro, scallions and a good squeeze of lime juice. If you’d like to add a little more salt, go right ahead. Simmer another two minutes. Taste it now.
Serve soup garnished with avocado, grated hatch cheese, a dollop of sour cream, more cilantro and fresh lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (788g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 488 | ||
Calories from Fat: 207 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 110.8mg | 34 % | |
Sodium 1304.8mg | 45 % | |
Potassium 1188.4mg | 31 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 32.8g | ||
Protein 35g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 488
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