Zesty comfort in a bowl! This vibrant soup is smoky, savory, and full of bold Southwest flavor — with a tangy chile verde kick that warms you from the inside out. 🤠 Just add two pantry staples: broth and a jar of chili verde salsa, and you’ve got a lively, flavor-packed dinner for 4–6 in no time.
Ingredients:
A variety of dried lentils, a combination of white, brown and/or wild rice, chives, shallots, garlic, onion, cumin, coriander, chili powder, oregano, dried veggies, spices
To Make, Simply:
Lightly toast contents of bag in 1–2 tbsp of olive oil over low heat. Do not burn.
Add chicken broth (or veggie broth) and your favorite salsa verde, bring to a boil and simmer 45–60 minutes until beans are tender. Leftover soup will thicken as it continues to absorb the broth. Add more broth or water to thin when reheating.
Add in your favorite proteins or veggies as you wish. We love shredded chicken, pulled pork, or roasted sweet corn and/or black bean for this one. 🌽 If adding proteins or veggies, cook them in the pot until done, remove and set aside. Follow cooking directions above and add them back in after the beans are tender.
