Salsa Verde Chicken Soup

Hold on to your hats, because this soup might make your sombrero flip right off your lid, sister! Adapted from Half Baked Harvest, but lightened up because ain’t nobody got time to fry their own dang tortillas. (But if you do, you go girl!!) We love chicken noodle soup- but this salsa verde version give the old American standard a 5-star Beyonce UPGRADE! I LOVE spicy, but the kids like to cool it down with some sour cream or Greek yogurt. Silly kids. One day you’ll like lighting your mouth on fire like mamma. And if you’re a full grown adult and don’t like spicy, we can be friends but I don’t know if you want to come over for dinner! Another great thing about the salsa verde soup… SNEAKY GREENS! There’s KALE in there people, and its good for you, but you won’t be pinching your nose to choke it down! I mean it, this A+++ soup is one you need to try. You’ll be OH! so glad you did!!

INGREDIENTS

• 2 teaspoons chili powder 

• 2 teaspoons cumin 

• 1 teaspoon oregano

• 1 teaspoon paprika 

• 1 Tablespoon brown sugar

• salt + pepper to taste

• 2 Tablespoons avocado or olive oil 

• 1 pound boneless skinless chicken thighs or breast

• 2 cups tomatillo salsa or salsa verde 

• 4 cups chicken broth 

• 2 cups kale chopped

• 2 cups cooked cauliflower rice (can sub white rice)

• 1/2 cup fresh cilantro chopped

• juice of 1 lime

• sliced avocado, plain Greek yogurt, fresh cilantro, tortilla chips, for garnish

INSTRUCTIONS

1. Add the first 5 spices to a bowl and mix. Sprinkle half on both sides of chicken.

2. In a soup pot, heat oil over medium heat. Sear chicken 3 minutes on each side. Lower heat and add chicken broth, remainder of spices, tomatillo/salsa verde, kale, and salt and pepper. 

3. Cover and simmer about 25 minutes until chicken is cooked through. Remove chicken and shred with 2 forks and return to pot. 

4. Add rice and cilantro.

5. Ladle soup into bowls, garnish with your favorite toppings, and serve!