Fire-Roasted Green Chile Chicken Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Green Chile Chicken Soup

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Green Chile Chicken Soup

Savor the smoky, vibrant flavors of this Fire-Roasted Green Chile Chicken Soup. Tender chicken mingles with fire-roasted green chiles, aromatic garlic, and onions, while a dash of cumin and chili powder rounds out the spicy, comforting broth. Finished with a drizzle of olive oil and a sprinkle of black beans for added texture, this soup hits all the right notes for a warming, delicious meal.

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NUTRITION

356kcal
Protein
42.0g
Fat
9.9g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

½ cup Fire-Roasted Green Chiles

1 cup Low-Sodium Chicken Broth

¼ medium Onion

2 cloves Garlic

¼ cup Black Beans

1 teaspoon Olive Oil

½ teaspoon Ground Cumin

½ teaspoon Chili Powder

Pinch of Salt

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Set aside.

  • 2

    Finely chop the onion and mince the garlic.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they soften, about 3-4 minutes.

  • 4

    Add the chicken pieces to the pot and cook until lightly browned on all sides.

  • 5

    Stir in the fire-roasted green chiles, ground cumin, and chili powder, allowing the spices to toast for about 1 minute.

  • 6

    Pour in the low-sodium chicken broth and bring the soup to a gentle simmer. Let it cook for 10-12 minutes, ensuring the chicken is cooked through.

  • 7

    Add the drained black beans and stir, warming them through for an additional 2 minutes.

  • 8

    Taste and adjust seasoning with a pinch of salt as needed before serving.

Fire-Roasted Green Chile Chicken Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Green Chile Chicken Soup

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Green Chile Chicken Soup

Savor the smoky, vibrant flavors of this Fire-Roasted Green Chile Chicken Soup. Tender chicken mingles with fire-roasted green chiles, aromatic garlic, and onions, while a dash of cumin and chili powder rounds out the spicy, comforting broth. Finished with a drizzle of olive oil and a sprinkle of black beans for added texture, this soup hits all the right notes for a warming, delicious meal.

NUTRITION

356kcal
Protein
42.0g
Fat
9.9g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

½ cup Fire-Roasted Green Chiles

1 cup Low-Sodium Chicken Broth

¼ medium Onion

2 cloves Garlic

¼ cup Black Beans

1 teaspoon Olive Oil

½ teaspoon Ground Cumin

½ teaspoon Chili Powder

Pinch of Salt

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Set aside.

  • 2

    Finely chop the onion and mince the garlic.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they soften, about 3-4 minutes.

  • 4

    Add the chicken pieces to the pot and cook until lightly browned on all sides.

  • 5

    Stir in the fire-roasted green chiles, ground cumin, and chili powder, allowing the spices to toast for about 1 minute.

  • 6

    Pour in the low-sodium chicken broth and bring the soup to a gentle simmer. Let it cook for 10-12 minutes, ensuring the chicken is cooked through.

  • 7

    Add the drained black beans and stir, warming them through for an additional 2 minutes.

  • 8

    Taste and adjust seasoning with a pinch of salt as needed before serving.