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5 from 1 vote

Salsa Verde Chicken and Kale Soup

Delish soup with kale for you-can't-even-taste-it nutrition.
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: dinner
Cuisine: Mexican
Servings: 4 servings
Calories: 302kcal
Author: Kadee & Desarae

Ingredients

  • 2 chicken breasts
  • 12 ounces jar salsa verde Trader Joe's has an excellent one
  • 1 can chickpeas
  • 1 can great northern beans
  • 4 ounces chopped green chilies
  • 32 ounces chicken broth
  • 1 bunch of kale stems removed and leaves chopped

optional garnish:

  • lime wedges
  • tortilla chips
  • sour cream
  • monterey jack cheese
  • avocado
  • cilantro

Instructions

  • Place chicken breasts, salsa verde, beans, green chilies, and broth into crock pot. Cook on low 6 hours.
  • Remove chicken from crock pot and shred with two forks. Return to crock pot.
  • Add kale to crock pot. Continue to cook on low 2 more hours.
  • Garnish as desired.

Notes

Double the recipe in a large crock pot and freeze half of it. It freezes like a dream and you can reheat it in the crock pot again when you're ready to serve it.
Pressure Cooker directions: Place everything in pressure cooker, cook on 'soup' mode for 1 hour. Shred chicken, garnish.

Nutrition

Calories: 302kcal | Carbohydrates: 26g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2012mg | Potassium: 1128mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3869IU | Vitamin C: 69mg | Calcium: 118mg | Iron: 3mg