|At one of our Meat & Greets this week, our host made this fantastic soup from the Against all Grain cookbook and I wanted to share my slightly modified version of it with you. It is chock-full of veggies and protein and will definitely become one of my go-to soups this fall. I hope that you will enjoy it also!
- ~3 cups of cooked, diced chicken
- 1 16-oz jar of tomatillo salsa
- 4 cups of chicken stock (if using homemade stock, add salt to taste)
- 3 cups peeled, cubed sweet potatoes
- 2 cups peeled, diced carrots
- 1 onion, diced
- 2 tsp fresh lime juice
- 2 cloves fresh minced garlic
- 1 can of drained, rinsed black beans
- 1 can of diced tomatoes
- 2 cups of chopped kale
- Salt and pepper, to taste
- Optional garnishes: sliced avocado, cilantro, black olives, sour cream, guacamole, tortilla chips
- In a large stockpot, combine the sweet potatoes, carrots, onion, tomatoes, chicken stock, salsa, lime juice, and garlic and bring to a boil. Cover, then simmer for ~40 minutes, or until the sweet potatoes and carrots are tender.
- Using a immersion blender, blend the soup for ~30 seconds–the goal is to puree some–but not all–of the veggies. If you prefer a chunkier soup, omit this step. If you do not have an immersion blender, blend ~2 cups of the veggie mixture in a regular blender, then return to the stockpot.
- Add the cooked, diced chicken and chopped kale to the stockpot and heat over medium for ~10 minutes, or until the kale is slightly wilted.
- Add salt and pepper to taste and garnish with your choice of suggested toppings. Enjoy!
Notes: if you are new to working with a whole chicken (which is what I used for this dish), please check out my “Whole Chicken How-To“. The ingredient changes I made to the recipe include: using the meat and stock from a whole chicken (versus bone-in thighs), adding onion, tomatoes, and black beans, and using kale (versus spinach). I am considering adding a bag of freezer sweet corn to the next batch.