Salsa Verde Chicken Soup

Ingredients

• 1 lb chicken breast

• 1 tbsp ghee or butter

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 1 4.5oz can diced green chiles

• 3 cups chicken broth

• 1 16oz jar salsa verde

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp salt

• 1/2 tsp black pepper

• 1 lime, zested and juiced

• OPTIONAL: 2oz cream cheese (can use dairy free)

Instructions

1. Cook the chicken as desired, then shred it. (I like to sear mine in a pan, then add a splash of water/broth, cover, and cook for 25 minutes.

2. Heat ghee in a large pot or Dutch oven over medium-high heat. Once hot, add the onion and garlic, cooking for 1-2 minutes while stirring frequently.

3. Reduce the heat to low and pour in the chicken broth, green chiles, salsa verde, lime juice and zest, and spices. Stir in the shredded chicken and let the mixture simmer for about 20 minutes to develop flavor.

4. Add the cream cheese, if using, and cook until the cream cheese is fully melted and the soup is smooth.

Serves: 4 Time: 345 minutes Calories: 356 Protein: 42g Carbs: 14g Fat: 15g