Southwest Green Chile Soup
Servings: 4 servings
Ingredients
- 1 cup chopped roasted green chile, about 4 chiles
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium white onion, diced
- 1 ½ pounds skinless chicken thighs, deboned
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 28 ounces canned diced tomatoes, fire roasted, if available
- 2 cups chicken broth
- ⅓ cup chopped cilantro
- 1 large lime, cut into wedges, optional
- 1 large avocado, optional
- sour cream or Greek yogurt, optional
Instructions
- Roast the peppers using one of the methods described above or use jarred.
- Heat olive oil in a large stock pot and add onions and garlic.
- Saute until onions turn translucent, about 2 minutes.
- Move the onions and garlic to the sides and place the chicken thighs against the pan.
- Cook until the chicken starts to brown, then flip.
- Once chicken is a little browned on both sides, add the oregano, salt and pepper and stir.
- Pour in the tomatoes and chicken broth, cover the stock pot and bring to a boil for one minute.
- Remove the lid and reduce heat to simmer for at least 20 minutes or until the broth starts to reduce.
- Remove chicken from the pot and roughly chop into bite sized pieces.
- Return chicken to the post and stir in cilantro and cook for 3 more minutes.
- Serve soup hot and garnish with a squeeze of lime, avocado and sour cream, if desired.
Notes
Most of the carbs in this recipe come from the tomatoes, onion and green chilies. While I find vegetable carbs don't affect me, your mileage may vary. To reduce the carb count further, halve the amount of onions and tomatoes used in the recipe.
Nutrition
Serving: 1servingCalories: 264kcalCarbohydrates: 14gProtein: 23gFat: 12gFiber: 4gNet Carbohydrates: 11g