Description
A flavorful soup featuring tender chicken, green chilies, and spices for a comforting meal.
Ingredients
Scale
- 2 pounds boneless chicken thighs
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (4 oz each) green chilies, chopped
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 4 cups chicken broth
- 2 cups fresh spinach
- Salt and pepper to taste
- Optional: Lime wedges for serving
Instructions
- In a large pot, heat oil over medium heat and sauté onion and garlic until softened.
- Add chicken thighs and cook until browned on all sides.
- Stir in green chilies, cumin, oregano, and chicken broth; bring to a boil.
- Reduce heat and simmer for 30 minutes until chicken is tender.
- Shred the chicken in the pot and add spinach; cook for another 5 minutes.
- Season with salt and pepper, and serve hot with lime wedges.
Notes
For a spicier version, add jalapeños or use hot green chilies. This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Soup
- Cuisine: Mexican-American
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g