I’ll tell you a secret: I’m writing to you from sunny Mexico right now. 🙂 My husband and I are on a trip for our 10th wedding anniversary and it’s GORGEOUS here. My understanding is that back home y’all have had your first snow. I love snow…and soup…and hot cocoa…and all the cold weather stuff, but I’m also enjoying the sun, sand, and Mexican food right now.
Luckily for all of us, Amber put together a Mexican soup recipe that’s out of this world. I’m excited to share it this morning so I can bring you all along on my trip and you’ll be excited to make it because it sounds like it’s soup weather for a lot of you. Win-win. Thanks, Amber, for the best of both worlds!
- 3 pounds boneless skinless chicken breast (I prefer to cut these into smaller pieces to make sure they cook evenly)
- 8 oz Greek yogurt cream cheese
- 1 jar Herdez Salsa Verde (16 ounces)
- 1 – 4.5 oz can chopped green chiles
- 100 grams diced onion
- 2 Bell Peppers any color (I used yellow & orange for the color)
- 2 cups chicken broth (or two bouillon cubes and 2 cups of water)
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp sage
- 1 tsp garlic powder
- ½ tsp white ground pepper (black pepper works if that's all you have)
- Dash of salt
- Dump all the things into the crockpot. Cook on high for 2-3 hours or low for 4-6 hours. Ta da!
- Dump all the things into the pressure cooker.
- Set on manual high for 20 mins.
- NPR for 10 mins.
- Cook the chicken & cut into small pieces.
- Sauté the onion & peppers in one tablespoon of olive oil. Then transfer the chicken, onions, & peppers to a soup pot.
- Add all the other ingredients bring to a boil then simmer on low for 45 minutes.
- Please note…If you cook it on the stove your fat grams will increase by 10 for the entire recipe.
If you make it as-is, feel free to borrow my math on MFP: MacroEd Salsa Verde Chicken Chili
Excited to hear what you think of this. It’s first on my to-make list when I get home so I can extend the holiday a little longer. Sending warm, sunny wishes, friends. See you soon!
All the best,
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