Monday, March 16, 2015

Salsa Verde Soup

This is the first recipe that I've ever posted with meat. I never thought I would go back to being a carnivore, but being a part of the farming community showed me there's a more sustainable way of consuming meat. In Philly there are a ton of sources for local, organic, free range meat options. I go to my local coop and in the summers, hit up the farmer's market. I am just dreaming of the farmer's market! There's nothing better. I still make the majority of my meals vegan and vegetarian, but I've been throwing in a few meat dishes. This is one of them. I stumbled on this recipe via Laura who recommended a spicy sausage gnocchi stew from Gimme Some Oven. I had never heard of the site before, but it's bright and full of really accessible recipes. This soup stood out to me some I always have salsa verde in the freezer waiting to be used up! Next time, I'm going to try a vegetarian version with peppers and hominy.

Salsa Verde Soup

4 small chicken breasts 
1 small onion, diced
2 jalapeƱos, diced
2 cups frozen corn
1 1/4 cups dried small white beans, soaked overnight
1 bottle light summer beer
4 cups water (or chicken broth)
1 tbsp ground cumin
1 lemon, juiced

sliced avocado, cilantro, tortilla chips, sliced green onions, hot sauce

Place all ingredients in slow cooker and cook on low for 6-8 hours. Add more water or broth to thin as you like. Shred chicken. Season with plenty of salt and pepper. Add lemon juice. Add toppings. Enjoy!

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