Mango Salsa Verde Soup
Ingredients
Soup
- 1 tbsp olive oil
- 6 cups low sodium chicken broth
- 1 15 oz can black beans rinsed and drained
- 1 red bell pepper chopped
- 1 large chicken breast (1 pound) cut through the equator to create 2 thin fillets
- 3/4 cup uncooked wild rice blend
- 1 15 oz can fire roasted tomatoes with juices
- 1 zucchini sliced and quartered
MANGO VERDE SAUCE
- 1 13.5 oz can coconut milk (lite is fine)
- 1 cup roughly chopped mango (1 large mango)
- 1 tbsp brown sugar
- 1 tbsp chicken bouillon
- 1/2 tsp smoked paprika
- 1 cup mild salsa verde
- 2 tbsp lime juice
- 1 tbsp cornstarch
- 1 tsp EACH ground cumin, chili powder
- ¼-½ tsp chipotle chili powder
GARNISH
- chopped mangos a MUST!
- lime juice
- cilantro
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Instructions
- Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and lightly sear on both sides, approximately 2 minutes, but don’t cook through.
- Add chicken broth and wild rice to chicken and bring to boil then reduce heat and simmer on medium low, stirring occasionally for 15-20 minutes or until chicken is tender enough to shred. Remove chicken and let rest until cool enough to shred.
- Meanwhile, add all of the Coconut Mango Verde Sauce to a blender and blend until smooth.
- After you remove chicken, add black beans, diced tomatoes and Coconut Mango Verde Sauce to pot with rice (don’t add chicken back yet). Bring to a boil then reduce to a simmer for 20-30 minutes or until rice is tender. Stir often, especially towards the end so the rice doesn’t stick to the bottom and burn. *Note: Rice cooking time varies so I suggest checking the rice occasionally until done.
- Once rice is tender, add shredded chicken back to pot along with zucchini and bell peppers. Simmer for 2 minutes.
- Taste and add additional brown sugar for sweeter, hot sauce for spicier or lime for tangier. Garnish with plenty of mangos and optional cilantro.
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