Zesty Mexican-inspired soup with an easy base of jarred green salsa, plus canned chickpeas for extra protein and fiber.
CHICKPEA POSOLE VERDE
INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, thinly sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
3 cups (700ml) low-sodium chicken broth
1 (15-ounce/425g) can chickpeas, drained and rinsed
1 cup (237ml) mild or medium green salsa
2 cups (290g) rotisserie chicken, skin removed and meat chopped
1/2 teaspoon pepper
1/4 teaspoon salt
1 ripe avocado, diced
DIRECTIONS
Heat oil over medium-high heat in a medium saucepan. Add the onion, carrots, cumin and oregano, and sauté, stirring occasionally, until the onions are translucent, 5 minutes. Add the broth, chickpeas and salsa. Bring to a simmer, cover, and reduce heat to low. Simmer, stirring occasionally, for 15 minutes.
Add the chicken to the soup and cook until heated through, 5 minutes more. Season with the salt and pepper. Serve, garnished with avocado.
Tip: If you don’t have rotisserie chicken on hand, substitute the same amount of raw, boneless, skinless chicken breasts for the cooked chicken and add it in step 2. Simmer on low until cooked through, 10 minutes. Shred and stir back into the soup.
Serves: 4 | Serving Size: 1 2/3 cups/394ml
Nutrition (per serving): Calories: 368; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 63mg; Sodium: 620mg; Carbohydrate: 31g; Dietary Fiber: 10g; Sugar: 7g; Protein: 30g
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