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Chicken Verde Soup Recipe

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This recipe for Chicken Verde Soup, by , is from Revolution Academy of East Texas, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Faryn Jones (Trina Jones)


1 Tbsp olive oil
1 c diced onion
2 large garlic cloves, minced
3/4 tsp salt, divided
2 Tbsp flour (optional)
1 Tbsp ground cumin
1/2 tsp ground corriander
1 tsp oregano
4 c low sodium chicken broth
16 oz jarred salsa verde
1 c shredded chicken
14.5 oz can hominy, drained
14.5 oz can white beans, drained and rinsed
1 c plain Greek yogurt

lime, avocado, cilantro, fresh jalapenos (seeded & sliced)

1. Heat a large stock pot to medium heat. Add ol.ive oil, onion, garlic and 1/4 tsp salt. Sweat the veggies until softened, about 2-3 minutes. Add the cumin, corriander and oregano. Continue to sweat another 1-2 minutes. Stir in flour. Cook for 1 minute.
2. Whisk in chicken stock. Pour salsa, chicken, hominy, white beans and remaining 1/4 tsp. salt. Bring to a boil and reduce to a simmer. Simmer for 15-20 minutes until soup is slightly thickened and beans are soft. Stir in Greek yogurt. Season to taste with salt and pepper. Serve with a squeeze of lime, avocado, cilantro and jalapenos.




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