Spicy Chicken Soup
Tender chicken and pinto beans are cooked in a zesty broth made with salsa verde and green chilis to make this amazing spicy chicken soup.
Servings: 8 servings
Equipment
Ingredients
- 1½ tablespoons olive oil
- 1½ pounds boneless skinless chicken thighs
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 8 ounces diced green chilis I used two Hatch 4-oz cans
- 30 ounces canned pinto beans rinsed and drained
- 2 cups mild tomatillo salsa I used Late July salsa verde
- 6 cups chicken stock
- 1 teaspoon ground cumin
- salt and pepper to taste
- ½ cup fresh cilantro chopped optional
- sliced avocado for serving, optional
- lime wedges for serving, optional
Instructions
- Brown the chicken. Heat the olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Saute the veggies. To the same pot, add the onion and sauté until translucent. Add the garlic and saute for 20 seconds or until fragrant.
- Make it soup. Return the chicken to the pot and stir in the diced green chilis, pinto beans, salsa, chicken stock, and cumin. Bring the soup to a boil and then reduce it to a simmer. Cook on low heat for 20 minutes.
- Shred the chicken. Transfer the chicken to a cutting board and shred it. Return it to the soup.
- Simmer. Allow the soup to simmer for an additional 10 minutes.
- Season. Taste the soup and season with salt and pepper if desired.
- Serve. Ladle the spicy chicken soup into bowls and serve it topped with fresh cilantro, avocado slices, and lime wedges on the side.
Nutrition
Calories: 280kcal | Carbohydrates: 25g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1370mg | Potassium: 830mg | Fiber: 6g | Sugar: 5g | Vitamin A: 413IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 3mg
