Search

Skip to main content

Nutrition info

AmountPer 1/2 serving
  • Calories286
  • Protein22 g
  • Fat7.8 g
  • Saturated fat1.3 g
  • Carbohydrates30 g
  • Fibre8 g
  • Sugars1 g
  • Cholesterol25 mg
  • Sodium791 mg
% Daily ValuePer 1/2 serving
  • Potassium15
  • Calcium13
  • Iron19
  • Vitamin A6
  • Vitamin C14
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc
Food prep tip

Salsa Verde Chicken Soup

  • Soups & Stews
  • Breast
  • Dinner
  • Mexican
  • Quick 'n' Easy
  • Lunch
Prepping5min
Cooking20min
Restingmin
  • Servings2
Nutrition informationThis recipe contains 22 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

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. 

2

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.

3

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.