Taco Verde Soup

I'm still not sure whether this is the right name for this soup.. But here it the story:

It came from a craving for a delicious white chicken chili our friends brought us last summer while I was pregnant (AMAZING!), but I wasn't so sure about spending a lot on DF substitutes for the chili and it going wrong. SO I started hunting for DF recipes, took a look at a few different recipes. and decided to make my own!

I wanted something easy, delicious, full of flavor, and mostly clean/whole.. but I didn't want to deal with fresh chilis for this one. I used to make soups with fresh chilis when my oldest was a baby, and it was a little stressful to be handling them while also caring for a baby! I also knew that canned diced chilis are a bit bland on their own, so I thought I'd use a bottled salsa. I know I love Herdez, and it's a relatively clean brand, and it did not disappoint!

Fair warning: I forgot to take a picture of the original bowl, so I hastily snapped a picture of my second bowl. It's messy but it was so good!

I first tried their fire roasted salsa verde, and it was really good! I did have to add extra salsa to my bowl, though. I thought I preferred the fire roasted version it until I tried the recipe a second time with the original salsa verde and holy wow.. I love the zing it has! Add some fresh squeezed lime juice and it is incredible. If you add some of the sour cream (brand recommendation in recipe), it adds this creamy buttery sort of flavor that makes it so rich and tasty. You only need about a tablespoon per bowl to make it perfect!

We love to make sweet cornbread to go with this, and once our soup is gone from our bowls we add the cornbread to soak up the broth. It's truly an amazing dish, and a new family favorite!

Click here for the printable recipe, or read on below!

Taco Verde Soup

You will need: 

Cutting board   |   large pot   |  mixing spoon   |   colander

Ingredients:

• Olive oil

• 3-4 cloves garlic, minced

• 1 extra large yellow or sweet onion, diced

• 2 ½ tsp oregano

• 2 ½ tsp cumin

• 5 tsp chili powder

• 1-2 tsp sea salt

• ½ tsp pepper

• 1 jar Herdez Salsa Verde*

• 5 cups chicken bone broth

• 4 boneless, skinless chicken thighs

• 2 15 oz cans cannellini beans, drained and rinsed

• 12-oz package frozen corn
  

*I have used the original and the fire roasted, both are great.

Toppings:

• Vegan sour cream*

• Lime

• Avocado

• Cilantro

• Tortilla chips

• Corn Muffins*
  

*Sprouts has a store brand DF/SF sour cream alternative - it’s amazing in this!

Directions:

1. Heat oil in the pot over medium-high heat. Add the diced onion & minced garlic until onions are soft and translucent, about 7 minutes..

2. Add seasonings and spices and stir well (you may end up wanting to add more salt to your finished soup, I typically start with 1 tsp).

3. Add broth and desired amount of salsa - at least 1 to 1 ½ cups. Stir well, then add chicken thighs and cook about 15-20 minutes.

4. Remove chicken, dice, and return to pot.

5. Add corn. Heat through, about 5 minutes.

6. Serve and enjoy! We love to crumble our cornbread into our bowls once we’ve finished eating our soup (: