Tomatillo Green Chili Chicken Soup
SUMMER SOUPS ARE REAL — AND I’M HERE FOR IT!
I’m a year-round soup fan, and even though this summer is heating up quick — I still find a spicy, warming soup comforting. Out of need for a quick meal that I could throw together in minutes, but that could last me a couple of days ( yeah, it was one of those weeks), I put together this spicy, cozy, summer soup — Tomatillo Green Chile Chicken Soup!
I used my Basic Chicken Bone Broth that I had saved in my freezer from the last batch, my new salsa obsession (how is anyone NOT on the verde train), and a couple of other staple pantry ingredients. This soup is packed with protein, filling and oh-so comforting.
With only 5 ingredients and ready in 30 minutes, this soup is about to be on repeat all summer long in our house!
Tomatillo Green Chili Chicken Soup
Prep Time: 5 min
Cook Time: 25 min
Servings: 6 cups
INGREDIENTS
1 lb. diced chicken breast, raw
4 cups bone broth, homemade or store bought
2 cups cannelini beans, canned or soaked
16 oz. tomatillo salsa
8 oz. green chiles, diced
INSTRUCTIONS
Add the bone broth into a medium-large pot on the stove top over high heat. Bring to a boil.
While bone broth is heating — dice chicken breasts and set to the side.
If using canned cannelini beans; open can, rinse and drain the beans.
Once bone broth is boiling, add tomatillo salsa, green chiles, and dices chicken into the pot. Reduce the heat to medium-high.
Cook for 15 minutes, or until chicken is completely cooked through.
Add cannelini beans and continue to cook for 10 additional minutes.
Enjoy right away, or store in an air-tight container in the refrigerator for up to one week.
NUTRITION INFO (1 CUP - SOUP ONLY)
Calories: 175, Fat: 1.5g, Carbohydrates: 16g, Fiber: 3.5g, Sugar: 0.7g, Added Sugar: 0g, Protein: 34g
OPTIONAL TOPPINGS
Feta or cotija cheese
Crushed tortilla chips
Cilantro
Sliced green onion
xx,
mallory