Green Chili Soup

• servings: 2 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 tablespoon neutral oil

1/2 yellow onion, peeled and diced

3 cloves garlic, peeled and minced

3 cups chicken broth

1/2 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 large Russet potato, peeled and chopped

1/2 cup (8 ounces) diced fire-roasted Hatch green chiles*

1 large chicken breast

1/2 cup frozen corn kernels

fresh cilantro, for serving

fresh lime wedges, optional, for serving

Directions

In a small 3-quart soup pot, heat the oil over medium-high heat.

Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes.

Next, stir in the minced garlic and cook for 30 seconds.

Add the chicken broth, salt, pepper, chopped potatoes, and green chiles to the pot. Bring the mixture to a simmer.

Add the chicken breast (whole), cover and let cook until it's done, about 15 minutes. Remove the chicken to a cutting board, and use two forks to shred the meat. Add it back to the pot.

Stir in the frozen corn and let everything cook on a gentle simmer for about 5 more minutes.

Divide between two soup bowls, and serve garnished with fresh cilantro and lime wedges.

Nutrition

• Serving Size: 1
• Calories: 403
• Total Fat: 11 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 58 mg
• Sodium: 1985 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 28 g