When soup season arrives, this recipe needs to be at the top of your list. Make a big batch of this soup for the week and enjoy it for lunch!
Time: 60 min.
Servings: 5-6
Ingredients:
- 2 tbsp olive oil
- 1 medium white onion; chopped
- 2 large carrots; peeled and chopped
- 2 stalks celery; chopped
- 3 cloves garlic; minced
- 2 poblano peppers; seeded and chopped
- 2 serrano peppers; seeded and thinly sliced
- 1⁄4 cup canned chipotle peppers; chopped
- 2 tsp dried oregano
- 1 tsp chili powder
- 3 tsp smoked paprika
- 3 tsp sea salt
- 2 tsp ground black pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 1⁄2 cups Chili & Lime Lupini Beans
- 5 cups low sodium chicken broth
- 3 boneless, skinless chicken breasts
- 1⁄2 cup heavy cream
- 1⁄3 cup cream cheese
For the salsa verde:
- 1 lb tomatillos; peeled and halved
- 1 medium white onion; peeled and quartered
- 4 cloves garlic; peeled
- 1⁄4 cup olive oil
- 2 tsp salt
- 2 tsp ground black pepper
- 1 lime; peeled and halved
- 1 poblano pepper; seeded and chopped
- 1 jalapeno; seeded and chopped
For serving:
- 1 avocado; cubed
- 1⁄2 cup cilantro leaves
- 2 scallions; chopped
- 1⁄2 cup sour cream