Green Chile BBQ Soup
Full of flavor and a great way to use up a pound or two of smoked barbecue meat. Can use pork or chicken. Serve over rice with plently of toppings: cheese, sour cream, avocado, cilantro, green onions!
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 sweet onion chopped
- 2 carrots peeled and chopped
- 1 or 2 poblano peppers chopped
- 2 cloves garlic minced; I use the Trader Joe's frozen cubes of garlic
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- 1 Tablespoon Ranch dressing mix from a packet of Hidden Valley dried Ranch dressing mix
- 1 can chopped green chiles
- 1 cup salsa verde
- 6 cups chicken broth
- 2 cans white beans, drained I use Great Northern or Navy beans
- zest and juice of one large lime
- 1/2 cup chopped fresh cilantro
- cooked rice for serving
- shredded cheddar cheese, sour cream, avocado, green onions, extra cilantro for toppings
Instructions
- Heat olive oil and butter over medium heat in a Dutch oven or large pot. Add the onion, carrots, and poblano peppers. Season with kosher salt and pepper and cook for about 5 minutes or so until veggies begin to soften. Add the garlic, chili powder, paprika, and oregano. Stir and cook another minute or two.
- Now add the Ranch dressing mix, can of green chiles, salsa verde and broth and stir well. Partially cover pot and cook over medium low heat for about 10 minutes and then add your barbecue meat and white beans in. Simmer another 5-10 minutes, to warm the meat and beans up. Can leave on the stove over low/simmer heat, stirring occasionally, to keep warm until ready to serve.
- Just before serving, add in the lime juice and chopped cilantro and stir well.
- To serve, place a few spoonfuls of cooked rice into each serving bowl and ladle soup into bowls. Top with cheddar cheese, sour cream, avocado or guacamole, green onions and additional cilantro. Finish off with a few drops of hot sauce and some blue corn tortilla chips on the side. Enjoy!