1lbboneless chicken thighscut into 1 inch pieces (optional)
3garlic clovesfinely chopped
1jalapeño pepperfinely chopped
1cupgreen salsaaka salsa verde
1 1/2cupscooked or canned (drained and rinsed) pinto beansplus extra if making recipe without chicken
Juice of 1/2 lime
1/2cupsour creamgluten and/or dairy free if desired
2green onionsfinely chopped
1/3cupoFresh cilantro leaves
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.
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