what's that smell? Roasted salsa verde soup + Make 3 Batches in 1

"What's that smell?"
That’s often a phrase that I hear at work.
Now when you’re around kids all day and you hear it, that could often mean one of two things...
But in this case we were in the teacher’s lounge, so usually the smells are safe. 🤣
In this case the person was talking about my Roasted Salsa Verde Soup that I was eating for lunch (pictured above. Since it's one of my favorites, I made it for my photo shoot back in the summer).
In this case the person was talking about my Roasted Salsa Verde Soup that I was eating for lunch.
Then my coworker followed up with a
“OMG, that smells SO good!”
So I decided to bring her some for lunch the next day. Then she proceeded to tell me how good it was. Words she used were fresh and filling. 
My coworkers make the perfect taste testers!
Anyway, I realized that I should probably not be stingy and share with everybody, so here’s a link to a video I did making the soup along with the recipe, so you can eat good too.

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And no it's not a bunch of steps. 
And yes you can make it into a freezer meal. (I show you how in the video.)
And yes, healthy and tasty at the same time (so you can save those calories for sweet potato pie instead). 
If that's not enough of a reason to check it out, here's a few more. 

​Here’s a few more reasons why you should check it out:

• You’re probably hungry right now anyway.
• You can make some for now and then some to freeze for later (Don’t worry, I show you how.)
• The ingredients can easily be found at any major grocery store
• It’s $2 a serving. (The last time you spend $2 on lunch, you were probably in elementary school.)

Check out the video above and the recipe below.
Stay warm out there y’all!

🥘Salsa Verde Soup Recipe

• 1 jar of ROASTED Salsa Verde (Roasted and regular are not the same)
• 3 Boneless Skinless chicken Breasts
• 5 cups Chicken Broth 
• 1 Yellow Onion 
• 1 Green Bell Pepper
• 2 TB Cumin
• 3 cans Cannellini or Navy Beans-drained
• 1 - 2 TSP Chipotle Chili Powder
• 2 TSP Ancho Chili Powder (optional)
• 1 Poblano Pepper
• 1 TSP Salt 
• Your heart’s content of Garlic (This is very personal for some folks. I use about 2 TB or 6 cloves.​

• To garnish: 1 bunch Cilantro, 1 Lime, & Avocado.
•••••••••••••••••
Directions: 
1. (Optional) Using a gas stove, place the Poblano pepper on top of the aisle on LOW heat. Watch it closely, and turn as necessary. The skin will blacken. Rotate until all sides are a little charred . Let cool. OR Spread oil on skin of peppers and in oven on 425 degrees for 30-45 mintues. Add to a ziplock bag for 5 minutes and peel. 
2. Combine chicken, broth, beans, seasonings, salsa, bell peppers, onions, and garlic in slow cooker. Gently peel the charred skin off the poblano pepper, chop, and add to pot. Leave the seeds in for an extra kick. 
3. Use a crockpot or instant pot to slow cook on LOW for 3.5- 4 hours (depending upon your appliance.)
4. Add cilantro and shred the chicken during the last 30 minutes.
5. Enjoy with avocado, more cilantro, tortilla chips. 
Like crunchy bell peppers and onions? 
Add them in the last 30 minutes instead of the beginning.