Monday, March 4, 2013

Chicken Chile Verde

  • Canned Chicken (I LOVE Sam's Club canned chicken...will NOT use any other!) or 2 chicken breast boiled in stock and shredded
  • 12-16 oz chicken stock (use this to boil chicken if using chicken breast and re-use in the soup for extra richness)
  • 1 can green diced chilies (any size can, the more you use the more MILD spice it adds)
  • 1 can cannellini beans or other white bean (you can either rinse or add in straight from can)
  • 8 oz verde salsa, green chili sauce, or green enchilada sauce
  • 1 tsp cumin
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 2 tbsp cornstarch mixed in with 1/4 cup cold water
cheese, crushed tortilla strips/chips, sour cream, salsa, rice

Makes about 5- 1 cup servings, this is a low calorie soup that will fill you up, just watch the add in's if you are watching calories! Use low fat or no fat options to decrease calories and fat content!

  1. Cook and shred chicken if using breasts, otherwise add in all ingredients except beans and cornstarch mix.
  2. Cook over medium low heat for 10-15 mins stirring occasionally to prevent sticking to the bottom
  3. Add in beans and cornstarch/water mix
  4. Turn up heat to medium and while constantly stirring, allow mixture to reach slow boil, turn heat to low and simmer a few minutes
Serve with crushed tortilla chips, cheese, salsa, sour cream, whatever tex-mex soup add-ins/ons are your favorite!! Or serve over a bed of Mexican rice or a baked potato

It is a mild soup that warms you up!!! If you like more spice add in a few drops of your favorite hot sauce or crushed red pepper flake 
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