I’ve been struggling with feeling creative lately. Life seem to be pulling me in every direction, the last thing I want to do is cook. I am a very simple girl, and with so much on my plate these last few months I find myself drained and uninspired.
This is something that I am learning about myself. So, when this happens I always end up going back to comfort food. Maybe that’s it, as the season changes I feel inspired by the hearty warm soups & meals that come with this season. So with that I made a hearty creamy Kale Chicken Verde Soup.
Kale has always been a green I love the benefits of, but not so much enjoy eating. I love blending kale into smoothies which is usually my go to, but I wanted to make something hearty with it. Something warm, creamy, and a bursting of flavor.
This Kale Chicken Verde soup is hearty, loaded with lots of chicken, kale, tomatillo verde sauce, and rice. Everything you need for a healthy comfort meal.
To make this soup, start with boiling the chicken… which is totally boring but stick with me. By doing this, you only use one pot and when this soup comes together its anything but boring. You could also use shredded chicken that’s already cooked if you have that on hand to make this soup in 30 minutes or less.
Once the chicken has cooked, drain the chicken then put off to the side. In the same pot, cook the onion and jalapeno until the onion is translucent. Then add the chopped kale, 2 jars of tomatillo salsa verde, chicken broth, rice, chicken and seasonings. Then turn the heat down to low and let cook for 25 minutes. Once the rice has cooked, add the milk and cream cheese. Stir until combined. Its as simple as that. Top with avocado, cilantro, and tortilla chips.
Ingredients to make Kale Chicken Verde Soup:
6 chicken breast cut each breast into thirds
1 tbsp salt
1 onion diced
1 jalapeno diced & seeded
1 bunch of kale finely chopped
3 (14oz) cans of chicken broth
2 (16oz) tomatillo Verde salsa
1/2 cup uncooked rice
1/2 tsp salt
1/4 tsp pepper
1/2 tsp adobo seasoning
1/4 tsp onion powder
1/4 tsp smoked paprika
1 cup milk
4 oz cream cheese
Heat a large pot to medium high heat. Add 4 quarts of water, the chicken and 1 tbsp salt. Cook for15 minutes. Drain and let cool. Once the chicken has cooled, slice into smaller pieces then set aside.
Spray the same pot with cooking spray, then add the diced onion and jalapeno. Cook until translucent, about 3-5 minutes. Add the kale, chicken broth, verde salsa, rice, and seasonings. Turn the heat to low, then cover with a lid and cook for 25 minutes. Once the rice has cooked, add the milk and cream cheese. Stir until the cream cheese has melted. Top with shredded cheese, sliced avocado, cilantro, or chips. Enjoy!