Ingredients
The following ingredients have 7 Servings
- 2 Tbsps avocado, or olive oil
- 2 small zucchini, chopped
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable, or chicken broth
- 1 18-20 oz jar of high quality salsa verde
- 2 cups fresh, diced tomatoes, OR 1 (16 ounce) jar/can diced tomatoes
- 1 (7 ounce) can diced green chiles
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1-2 cups fresh baby spinach
- 2 ears fresh corn, removed from cob (optional, I skipped the corn tonight)
- 1.5 lbs diced, COOKED chicken, or turkey (Can be ground, or shredded)
- 30 ounces white beans - which is two cans drained & rinsed, OR 4 cups home cooked.
- Sea salt and freshly ground black pepper to taste
Instruction
- Heat a large stock pot, or very large skillet over medium heat; add oil, and saute zucchini, onion and garlic for 3-4 minutes.
- Stir in broth, salsa verde, tomatoes, chilies, and spices.
- Bring to boil, then simmer on low for 5 minutes. Add spinach, corn, meat, and beans; simmer 15-20 minutes.
- Season with salt and pepper to taste.
