Secret Ingredient Green Chile Chicken Soup

Welcome to yet another recipe that I didn’t really mean to share with you guys – but it’s just too good not to. I wish I had taken the time to create a really gorgeous tablescape with intricate photos, but real life? I could only get a shot of the leftovers I had for lunch the other day. Hashtag oops.

 

So I’m SOUPer (HAHA) excited about this recipe for two reasons: 1) it tastes amazing! Spicy but not hot, just warm and delicious and filling. And 2) it has a top secret ingredient that will make every mom who tries to get her kids to eat veggies smile. Want to know the secret? I pureed a big bunch of kale leaves and added the puree to the soup!!!

 

Crazy, right?

 

It makes the soup a beautiful green color, although it won’t be as vibrant the next day, and bonus: you get to sneak the healthy stuff into your family’s diet. Win, right? I also have to admit that I really couldn’t taste it at all! Kale has a very earthy (read: dirt) flavor that isn’t always easy to hide, but there was no trace of dirt flavor to be found.

 

I hope you guys enjoy this recipe! Straight from our table to yours 🙂

 

SECRET INGREDIENT GREEN CHILE CHICKEN SOUP

Serves 4-6

 

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (14.5) ounce can pinto beans, rinsed and drained
• 1 (8-ounce) can chopped fire roasted green chiles
• 1 large bunch of kale, leaves stripped from the fibrous stems and washed
• 6 cups chicken stock, divided
• 2 chicken breasts
• 1/2 tablespoon chile powder
• 1/2 tablespoon cumin
• 1/2 teaspoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 8 ounces sour cream

Directions:

1. Heat a soup pot over medium heat and add the olive oil.
2. Add the onions and saute for about 7-10 minutes until soft and translucent.
3. Add the garlic and cook for another 1-2 minutes.
4. While the onions and garlic are cooking, combine the kale leaves and 2 cups of chicken stock in a blender and blend until completely pureed.
5. Add the pinto beans, green chiles, kale puree, remaining chicken stock and chicken breasts to the pot.
6. Add the spices and stir to combine.
7. Bring to a boil, then reduce heat and cover to simmer for about 14 minutes until the chicken is cooked through.
8. Remove the chicken to a plate and shred, then add it back into the soup for another 5-10 minutes.
9. Right before serving, combine the sour cream and about 1/2 cup of the soup liquid and whisk until smooth.
10. Add back into the soup and stir to combine.
11. Check for seasoning, then serve hot!