Chicken Chile Sopa
When the cold and seemingly longest month of the year (January) comes, I find the unresistable urge to make soup. Here’s a simple one that’s heartwarming and will make your home smell like heaven! I add my soup to rice, but you can use pasta, potato, or any type of rice, or even riced cauliflower for a lower carb approach! Enjoy!!
Chicken Chile Sopa
When the cold and seemingly longest month of the year (January) comes, I find the unresistable urge to make soup. Here’s a simple one that’s heartwarming and will make your home smell like heaven! I add my soup to rice, but you can use pasta, potato, or any type of rice, or even riced cauliflower for a lower carb approach! Enjoy!!
Cooking Instructions
- 1
Graciously season chicken thighs and arrange on metal sheet pan
- 2
Bake at 400 for 25-30 minutes until cooked through
- 3
Remove, let cool and shred all meat from bones. Set meat aside, making sure the pieces are bite sized to add to soup later.
- 4
Add chopped onion with olive oil to large skillet (I prefer cast iron) sauté until translucent and aromatic. Season with salt, pepper, and fresh minced or powder garlic.
- 5
Add beans, green chile and cook on medium heat for 10 minutes, stirring occasionally.
- 6
Add chicken stock and bring to simmer for 10-15 minutes.
- 7
Add chicken and a little more cumin, oregano (S&p) to taste.
- 8
Remove from heat and add chopped cilantro:
- 9
Garnish bowl with more cilantro and a dollop of sour cream 👌🏻
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