Chicken Chile Stoup

by - January 22, 2019

Here is what you'll require to make this:

1 tablespoon avocado oil
1 1/2 pounds chicken tenders cut into bite size pieces
1/2 medium onion
1 16 oz. jar hatch chile salsa 
1 quart organic chicken stock
2 cloves garlic, minced
1 tsp cumin
1/2 tsp chili powder
1/2 tsp smoked paprika 
Salt and pepper to taste
2/3 cup dry jasmine rice
2 (14 oz.) cans organic great northern beans
1 bag Recipe beginnings frozen spinach (I added 4 cubes (probably about 1 cup frozen spinach), you can add more or less or eliminate)
Guacamole and fresh chopped cilantro for topping

Note that you can leave out the rice if you'd like. It will just be more of a soup consistency. 

Also you could put this in the slow cooker as well first thing in the a.m. and cook it on low, however stir in the rice and spinach 30 minutes before serving! 

⇩ Directions below ⇩

- Heat avocado oil in skillet. Saute onions and chicken in avocado oil until chicken is no longer pink, then drain and set aside.

- In large pot, put in chicken stock, salsa, garlic and all spices and stir well. Add cooked chicken with onions, bring to a light boil and stir in jasmine rice. Cook for about 10 minutes. Then stir in beans and spinach and turn the heat off. Let it sit for about 20 minutes and then serve!  

Scoop into individual bowls and top with desired amount of guacamole and fresh cilantro and ENJOY! 

Hint Hint: It's even better the next day! 

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