Hearty Green Soup

  • Servings: 6
  • Provided by:

    Ingredients Print Recipe

  • 1 1/2 lbs. chicken thighs
  • 2 Tablespoons olive oil
  • 1 cup diced white onion
  • 1 1/2 cups diced poblano chile
  • 2 cloves minced garlic
  • 3 cups diced russet potatoes
  • 4 cups low sodium, fat-free chicken broth
  • 1/4 teaspoon dried thyme leaf
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • 1 lb. fresh spinach leaves
  • 15 oz. can white beans, drained and rinsed
  • 1/4 cup grated parmesan cheese, chopped fine
  • 12 oz. extra firm silken tofu, diced


1. Remove skin, bones, and excess fat from chicken thighs. Dice and reserve.

2. In a large sauce pan, sauté onion and poblano in 1 Tablespoon of oil until soft. Add garlic and cook 1 more minute.

3. Add potatoes, broth, thyme, black pepper, salt, cumin, oregano, and reserved chicken. Bring to a boil and reduce heat to a simmer. Cook for about 30 minutes or until the potatoes are soft and completely cooked.

4. In a large sauté pan, sauté spinach in remaining 1 Tablespoon of olive oil over high heat. Cook until the spinach has softened which will only take a few minutes. Add to soup.

5. Add white beans, tofu and Parmesan cheese. Stir gently and simmer until all ingredients are hot. Serve.

Nutritional Analysis: Cals: 506, T.Fat: 22gm, S.Fat: 6gm, Chol: 78mg, Sod: 714mg, T.Carb: 41 gm, Fib: 8 gm, Pro: 38gm

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