A Mexican-inspired soup that reminds me of Taco Bell's Salsa Verde. THM:E, Low-fat, Egg, Dairy, and Nut free if using non-contaminated ingredients
Author: Briana Thomas
Serves: 12-14
Ingredients
2½ lb. chicken tenders or chicken breast, cut into bite-sized pieces
1 large onion, chopped
1 cup water
½ cup loosely packed fresh cilantro, chopped, divided
1 T chicken bouillon (use an allergy friendly brand if necessary or substitute nutritional yeast)
2 tsp. crushed garlic
½ tsp. curry powder
½ tsp. garlic powder
½ tsp. chili powder
½ tsp. cumin
¼ tsp. paprika
¼ tsp. lemon pepper
4 cups water
2 cups fresh spinach
2 cups leftover cooked cauliflower
1 16-oz. can fat free refried beans
2 15.5-oz. cans black beans, rinsed and drained
1 10-oz. can diced tomatoes with chilies
1-2 cups corn (optional; corn is not super weight-loss promoting, but it's spread out among quite a few servings here)
Fresh zest and juice from 1-2 small limes
Salt to taste, if needed
Instructions
Cook the chicken, onion, water, ¼ cup fresh cilantro, bouillon, garlic, and spices together in a large soup kettle until the chicken is cooked through.
In a blender, blend the water, spinach, cauliflower, refried beans, and the other ¼ cup cilantro together until smooth. Add this to the chicken mixture.
Add the beans, tomatoes, corn, and lime juice/zest to the soup kettle as well and simmer everything together for 15-20 minutes. Taste and add salt if desired.
Yields 12-14 servings
Notes
Feel free to substitute with what you have in your fridge. That's how this recipe was born.
Recipe by Briana Thomas at https://www.briana-thomas.com/salsa-verde-chicken-soup-e/