Spicy Chicken Soup with Kale, Zucchini and White Beans
Ingredients
- 2 shallots, peeled and halved
- 3 garlic cloves, peeled
- 1 jalapeno, stem removed and halved
- 1-7 ounce can whole green chiles
- Extra virgin olive oil, for drizzling
- 1 1/2 pounds chicken thighs, boneless and skinless
- Salt, to taste
- 1 1/2 tbsp. cumin
- 4 cups chicken stock, low sodium
- 1-15 ounce can great northern beans, drained and rinsed
- 4 small zucchini, shredded on a large hole grater
- 1 bunch dino kale, stems removed, washed and roughly chopped
- 1 lime, juiced
- 1 avocado, thinly sliced for garnish
- Blue corn tortilla chips, for garnish
Directions
In a small food processor combine the shallots, garlic, jalapeno and the entire can of whole green chiles, liquid and all.
Blend until a chunky sauce forms and all of the vegetables have broken down.
Bring a large high sided Dutch oven up to heat over medium. Drizzle in a little EVOO and pour in the pureed vegetables. Cook for 3-5 minutes, stirring occasionally.
Add in the chicken, a large pinch of salt and the cumin. Stir. Add in the stock and reduce to a simmer. Cook for 1 - 1 1/2 hours, covered.
After the chicken has cooked, shred into large chunks using 2 large forks. Raise the heat up to medium and add in the beans, shredded zucchini and chopped kale. Cover and cook for another 20 minutes.
Before serving squeeze in the juice of 1 lime and check for seasoning, adding more salt, lime or cumin if needed.
Serve in shallow bowls with sliced avocado and crushed blue corn tortilla chips.
Recipe Courtesy of Megan Mitchell