Salsa Verde Chicken Soup

So as y’all know, I am honest to a fault with my cooking experiences. This morning I made what seemed like a lovely lemon scone, however I messed the entire thing up by accidentally eliminating the milk. Oops! Needless to say, it was a disaster.

Rather than dwell on my ridiculously absent minded mistake, I thought I’d write about this wonderful soup that I’ve made many times yet never shared until now.

I was told by some of the most discriminating pallets (my niece and sister-in-law) that this was the best soup they’ve ever had.

This is an incredibly easy recipe to create and will make your audience call for more. Seriously, one night I had my bro and family plus my dad over for dinner, and you would’ve thought I served them a Michelin Star meal.

I add fresh spinach, letting it wilt into the soup, to add a bit of freshness and a healthy aspect. I also let it simmer for a good long while so that the flavors have time to get all cozy together.

The toppings (sometimes the best part)… fresh avocado, queso fresco, and freshly home made tortilla chips.

Total crowd pleaser. Enjoy!

Salsa Verde Chicken Soup (recipe care of

INGREDIENTS: 1 tablespoon canola oil, 1 pound boneless (skinless chicken thighs, cut into 1-in. pieces) 1 cup chopped white onion (from 1 onion), 3 cups unsalted chicken broth, 1 15-oz. can no-salt-added pinto beans (drained and rinsed), 1 15-oz. can white hominy (drained and rinsed), 1 cup jarred salsa verde, ½ chopped fresh cilantro (divided), 1 tablespoon fresh lime juice (from 1 lime), 1 avocado (chopped), crushed tortilla chips (for serving (optional))

DIRECTIONS: Heat oil in a large saucepan over medium-high. Add chicken and onion; cook, stirring often, until chicken is cooked through, beginning to brown slightly, and juices have mostly evaporated, 8 to 10 minutes. Stir in broth, beans, hominy, and salsa verde. Bring mixture to a boil over medium-high. Reduce heat to medium and cook until hot, about 5 minutes. Stir in ¼ cup chopped cilantro and lime juice. Serve in bowls topped with avocado, remaining ¼ cup cilantro, and, if desired, tortilla chips.

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