Chicken Verde Soup
Poaching the chicken in this recipe—or starting the chicken in cold water and bringing the temperature up together—gives you tender, juicy pieces in the finished soup.
- 1 tbsp (15 mL) canola oil
- 1 onion
- 2 poblano or green bell peppers
- 2 garlic cloves
- ½ tsp (2 mL) salt
- 4 4-oz. (125 g) boneless, skinless chicken breasts
- 1 lime
- 1 tbsp (15 mL) Chipotle Rub
- 4 cups (1 L) low-sodium chicken broth
- 2 cups (500 mL) water
- 1 cup (250 mL) salsa verde
- ½ cup (125 mL) quinoa, rinsed
- ½ cup (125 mL) loosely packed fresh cilantro leaves, chopped
- ¼ cup (50 mL) sour cream
- 1 lime, cut into wedges
- 2 cups (500 mL) tortilla chips
- 1 avocado, sliced
Heat the oil in the Multipot over medium heat for 3–5 minutes.
Cut the onion in half lengthwise from root to top. Slice it with the Simple Slicer on the #2 setting. Cut the tops off the peppers, then remove the seeds and veins with the Scoop Loop®. Cut the peppers into quarters and slice with the Quick Slice.
Add the onion, pepper, garlic pressed with the Garlic Press, and salt to the pan. Sweat for 3–5 minutes, or until softened.
Meanwhile, in a medium bowl, combine the chicken, lime juiced with the Citrus Press, and rub.
Add the broth, water, salsa, and quinoa to the pot; stir to combine. Place the Silicone Collapsible Steamer & Strainer in the pot and add the chicken. Cover and poach the chicken over medium heat for 15–18 minutes, or until the internal temperature reaches 165°F (74°C).
Carefully remove the lid and transfer the chicken to a medium bowl. Remove the steamer and pour any quinoa back into the pot. Chop the chicken with the Salad Chopper and return it to the pot.
Serve the soup with toppings.
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 250, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 50 mg, Sodium 690 mg, Carbohydrate 25 g, Fiber 6 g, Sugars 4 g, Protein 24 g