Tangy Green Soup/Chili
  • 2Tbsp grapeseed oil or sunflower oildivided
  • 1lb boneless chicken thighscut into 1 inch pieces (optional)
  • 1large white onionchopped
  • 1/4tsp saltplus extra
  • 2medium carrotschopped
  • 3 garlic clovesfinely chopped
  • 1 jalapeño pepperfinely chopped
  • 1tsp dried oregano
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp black pepper
  • 1cup green salsaaka salsa verde
  • 1 1/2cups cooked or canned (drained and rinsed) pinto beansplus extra if making recipe without chicken
  • Juice of 1/2 lime
  • 1/2cup sour creamgluten and/or dairy free if desired
  • 2 green onionsfinely chopped
  • 1tsp lime zest
  • 1/3cupo Fresh cilantro leaves
  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