This chile verde soup recipe came from Tastes Better From Scratch. They have more home cooked meals that you may want to try for your family. I want to thank them for sharing this recipe because my husband’s niece truly enjoyed it as much as my husband. It was so tasty it brought out the music in him! Okay, enough teasing.
One of our friends over at Tastes Better From Scratch has this to say about the recipe:
“You just can’t not make soup on a snow day. And guys, I really can’t adequately express how much I LOVE this Chile Verde Soup. I could never, ever get sick of it and it couldn’t be easier to make. Next time I’ll be doubling the batch because of how quickly my family devoured it.”
This chile soup verde is another easy dish that you can prepare for your family! Go ahead and try it! I am sure they will love it.
Ingredients
- 2 Tyson chicken breasts (about 1 pound)
- salt and pepper
- 2 tsp Bertolli olive oil
- 1 small onion
- 2 ribs of celery, chopped (about 1/2 cup)
- 1 clove garlic
- 2 tsp McCormick ground cumin
- 2 tsp McCormick chili powder
- 1 cup Herdez salsa verde
- 3 1/2 cups College Inn chicken broth
- 1 (14.5 oz) can Great Value northern white beans, drained and rinsed
- 1 (11 oz) can Green Giant corn, drained
- 1/3 cup freshly chopped cilantro
- 1 cup Sargento shredded cheddar cheese
- 1 avocado, peeled, seeded and chopped
Instructions
Season chicken with salt and pepper and place it in the bottom of the slow cooker. Add olive oil to a skillet over medium heat. Add chopped onion and celery and saute for 2 minutes. Add garlic and cook for another minute. Add them to the slow cooker. Add cumin, chili powder, salsa verde, chicken broth, beans, and corn. Cover and cook on LOW for 2-3 hours. Shred chicken and return to the pot along with the cilantro.
Season chicken with salt and pepper. Add olive oil to a large skillet over medium heat. Cook chicken for several minutes on both sides, turning once, until cooked through. Remove to a plate and allow to rest for 5 minutes before shredding it with a fork.
Add chopped onion and celery to the pan and saute for 2 minutes. Add garlic and cook for another minute.
Add chicken and veggies to a large pot. Add cumin, chili powder, salsa verde, chicken broth, white beans, corn and cilantro. Bring to a simmer and cook for 3-4 minutes more.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with cheese and avocado on top.
Thanks again to Tastes Better From Scratch for this amazing recipe.
