This is one of the easiest soup recipes I’ve ever made that has such bold flavors. You’ll be shocked that you can make it so quickly and love something so much without having to have slaved over chopping or trying to understand the recipe. While it is summer time and hot out there, this chile is chicken broth based and very light, so it can still work during the warmer months.
- 1 yellow onion chopped
- 1 jalapeno
- 1 can of green chilis not drained
- 4 garlic gloves minced
- 4 cups low-sodium chicken broth
- 1 rotisserie chicken
- 3 cups of spinach
- 1 lime
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon cayenne pepper
- Handful of cilantro chopped
- 3 tablespoons olive oil
- In a large dutch oven (I like Staub!), heat up your olive oil.
- Add onion, chopped jalapeno, green chilis, and sauté for 7 minutes or until vegetables are softened.
- Add garlic and sauté for about 3-4 minutes.
- Add chicken broth, shredded rotisserie chicken, lime juice, cumin, oregano, salt and pepper to taste, red chili flakes, cayenne and bring to a boil. Let the chile heat up for about 12 minutes.
- Add the spinach at the very end as it will cook pretty quickly. Feel free to add as much as you desire as this makes it even heartier and a great way to get your greens in.
- Add more salt, pepper or lime as necessary and serve! This will stay well in the fridge all week.
***Recipe adapted from AverieCooks.com