Salsa Verde Chicken Soup
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Heat oil in a medium pot over medium-high heat. Sprinkle chicken with ¼ tsp each of the salt and pepper. Add chicken to pot and cook, stirring occasionally until golden but not cooked through, 2-3 min.
Add ½ cup of the salsa verde and scrape up any bits from the bottom of the pot. Cook for 1 minute. Add in broth. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. Increase heat to medium Add beans and cook for another 5 minutes.
Stir in remaining salsa, salt and pepper. Remove from heat and let stand for 10 minutes. Stir before serving. Top with cilantro and feta if using and serve with lime wedges and tortilla chips.
Nutrition Info
| Per 1/2 serving | Amount |
|---|---|
| Calories | 286 |
| Protein | 22 g |
| Fat | 7.8 g |
| Saturated Fat | 1.3 g |
| Carbohydrate | 30.9 g |
| Fibre | 8.7 g |
| Sugar | 1.6 g |
| Cholesterol | 25 mg |
| Sodium | 791 mg |
| Per 1/2 serving | % Daily Value |
|---|---|
| Potassium | 15 |
| Calcium | 13 |
| Iron | 19 |
| Vitamin A | 6 |
| Vitamin C | 14 |
