I’m sooo excited for Halloween! We went to a haunted house last night and had so much fun laughing and screaming at all the monsters. Did some fun pumpkin decorations with my niece too. Yay for October and all the fun ahead!
I’m so in love with soups! They are just so easy, delicious, and healthy. This recipe is the bomb. The flavors just woke up my taste buds and made them dance. It’s so good, I made it two weeks in a row.
1 shallot, diced
1 small can of green chiles, chopped
6 tomatillos, husks removed, then chopped
1 clove garlic, diced
5 chicken tenders, raw
10 baby carrots, diced
32 oz low sodium veggie broth
1 can of navy or white beans, drained
fresh cilantro, optional but really adds flavor
Heat 2 tbsp of olive oil in a soup pot over med-low. Add the shallot and tomatillos and saute for 5 mins. or until tomatillos are soft. Remove from pan and set aside.
Add 1 or 2 more tbsp of oil, turn heat to medium, and add the chicken. Sprinkle with salt & pepper. Cook for 5 mins. on each side [they should be mostly cooked, but can still have a bit of pink].
*if pan is drying out before chicken is done, add 1/4 cup of veggie broth; really adds some flavor without the calories…or just do this for the last 2 minutes of cooking time to add extra flavor.
Remove the chicken and cut into slices; set aside.
Add enough broth to just cover bottom of pot and add the carrots, garlic, and green chiles and cook for 2 mins.
Add everything else to pot, including beans and all of broth. Turn to high and bring to a boil, stirring here and there. Once at a boil, turn to med-low, cover and let simmer for at least 30 minutes – or until carrots are soft.
Once it’s finished and in a bowl, garnish with cilantro, if you’re a fan.
**I also made this by roasting my own chiles and the tomatillos, then adding to stew…but it’s definitely more work. You can see how to do that here.