Healthy Chicken Chile Soup | Kayla Banks | Lady Luxe Life
Chicken Chile Soup sounds perfect when it gets cold outside, and it’s really cold here in Austin. If you’ve been staying up with my blog, you’ll know I love the South Beach Diet. I didn’t even realize South Beach has their own site, and I found a whole page with just soups! The following is for my favorite recipe:
- 2 tsp. + 2 tsp. vegetable or olive oil
- onion, chopped
- 2 can (14.5 oz) white beans (not drained)
- 1 tsp. chicken soup base (optional, but good)
- 2 tsp. ground cumin
- tsp. minced garlic (or more)
- 2 tsp. dried oregano (Use Mexican oregano if you have it!)
- 1/2 – 1 tsp. ground cayenne pepper (I used a very scant 1/2 teaspoon, but I’m kind of a wimp on hot foods)
- 2 cans (4 oz. can) diced green chiles with juice
- 2 cans (14 oz. can) chicken stock (That’s 3 1/2 cups stock, add another 1/2 cup for stovetop cooking)
- 4 boneless, skinless chicken breasts (Or use about 4 cups diced leftover turkey if you prefer.)
and then the actual steps:
- Heat the oil in the Instant Pot or in a soup pot over medium heat and saute the onion.
- Then add the minced garlic, ground cumin, ground oregano, cayenne pepper, and diced green chiles and cook a few minutes more.
- Add the chicken stock, 2 cans white beans (not drained), and a little chicken stock base.
- Lock the lid on the Instant Pot and cook at LOW PRESSURE for 20 minutes in the Instant Pot, or cook at a low simmer on the stove for 30 minutes.
- Let the Instant Pot do NATURAL RELEASE for 5 minutes, then release the pressure the rest of the way.
- While the beans and broth mixture gets ultra-flavorful, trim the chicken and cut into lengthwise strips.
- Heat a little oil in a non-stick frying pan and cook the chicken strips until they’re nicely browned.
- Let chicken cool and then shred it apart into chunks when it’s cool enough to handle. (If you’re substituting turkey, use about 4 cups chopped cooked turkey.)
- When the bean/broth mixture has finished cooking, add the cooked chicken or turkey and cook at a very low simmer for 10-15 minutes (stovetop or Instant Pot.) Do not boil once you’ve added the chicken or turkey; the poultry will shred apart if it’s boiled.
- Chop cilantro (if using) while the chili simmers.
- After 10 or 15 minutes, taste chili to see if you want to add salt, pepper.
- Stir in cilantro and serve.
Look what I found on Shopstyle!
Do you love South Beach Diet as much I do? I have a whole blog about this diet, and another one on a healthy soup diet. I would love to see your pictures or here of other recipes that are your favorite! Let’s stay connected on Social! I’m on Twitter, Instagram and Facebook under @lady.luxe.life. I look forward to hearing from you!!
Please note: All Images and Recipe found at Kalyn’s Kitchen article, mentioned above.