Fall is finally here and that means that it’s soup season! For me it’s soup season all year round, but for some folks they like to wait until the temps drop just a bit before enjoying some of their favorite comfort foods. I say if you can drink hot coffee everyday, then you can eat soup everyday, but that’s just me. And honestly, when’s the last time you had a cup of hot coffee.
Back to the soup!
There’s lots of reasons to love soups and chilis. I love them as a quick and easy lunch that I don’t have to think about. Working from home gives a false sense that you have all this extra time to do stuff. The only thing extra I have time to do is to toss some food in the Crockpot/Instant Pot and then it’s on to the next thing. Am I right?
So to help you out, I’ve included one of my favorite soup recipes that you’ll be sure to love. It doesn’t have a ton of ingredients in it, and it’s easy to make. Plus it’s healthy for you with tons of fiber and other nutrients that you need to feel your best. It’s my Salsa Verde Soup. Normally I say that you can make whatever changes to the recipe that you like, but in this case, there’s one thing you MUST keep the same: only use ROASTED salsa verde. The regular stuff just isn’t the same! Everything else is optional and you can make changes to your liking.
Salsa Verde Soup by Chef Ashley Shep
1 jar ROASTED salsa verde
3 Boneless skinless chicken breasts or thighs
4 cups Chicken Broth
1 Yellow Onion, sliced
1 green bell pepper, sliced
2 TB Cumin
3 cans Cannellini Beans, or Navy Beans-drained
1 TSP Chipotle Chili Powder (or regular chili powder)
2 TSP Ancho Chili Powder (or regular chili powder)
1 Poblano Pepper, roasted
1 TSP salt
4 cloves garlic
1 bunch cilantro
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 . Set aside and let cool.
2. Using a slow cooker or pressure cooker, 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. Add cilantro and shred the chicken during the last 30 minutes.
4. Enjoy with avocado, more cilantro, tortilla chips.
Make It Vegan: Swap the broth for the veggie kind and add an extra can of beans in place of the chicken
Want some crunch: Add bell pepper and onions in the last 30 minutes instead of the beginning.
What’s your favorite soup to enjoy in the fall? Let us know below!
As a self taught culinary creator, Chef Ashley decided to take her love of food to the masses by launching her brand that focuses on ways to be "healthyish", simplifying meal time, and dispelling the rumor that delicious food has to have tons of salt and fat. She believes that meal prep isn't just for the super health conscious and that it can help us all to take back the hours stolen by our kitchens. She began her meal prep journey as a way to save time and energy, but ended up finding a calling.