• Katherine Arthurs

Easy Sopa de Lima with Mini Green Chile Chicken Meatballs + White Beans

Gosh, I love a good soup. Especially one that I can make in less than 25 minutes.

This soup is simple to make + has tons of flavors. The lime juice, fresh herbs + green chile mini meatballs are perfect. The broth is full of simple flavors - if you have Mexican oregano is makes a huge difference!

Top it all off with what you love. I always add extra cilantro + scallions, hot sauce + crunchy tortilla chips.

Easy Sopa de Lima with Mini Green Chile Chicken Meatballs + White Beans

made gluten free

1 lb. ground chicken (I used Covey Rise Farms Chicken)

2 heaping tablespoons hatch green chiles

1 tablespoon tapioca flour or arrowroot

1 teaspoon coconut flour

1/2 teaspoon each salt + pepper, plus more for seasoning

4 garlic cloves, minced + divided in half

1 1/2 teaspoons dried Mexican oregano

1 teaspoon olive oil

1/2 yellow onion, diced

2 carrots, diced

2 celery stalks, chopped

1 teaspoon tomato paste

1 14 oz. can roasted diced tomatoes

1 quart chicken bone broth

1 14 oz. can white beans (or beans of your choice)

3 limes, juiced

1 handful fresh cilantro, chopped

2-3 scallions, chopped

2-3 tablespoons crumbled cotija cheese

tortilla chips, hot sauce + avocado to garnish

Preheat your oven to 400F.

To make the meatballs, combine the ground chicken, green chiles, tapioca flour, coconut flour, salt, pepper, 2 minced garlic cloves + 1/2 teaspoon oregano. Using your hands or a wooden spoon to mix everything well together. Form them into small rounds using a small scoop or by hand. They should be the size of a quarter or slightly bigger. Place on a baking sheet tray. Bake for 6 minutes + remove from the oven.

Heat a large sauce pot over medium heat. Add in the olive oil, onion, carrots, celery + a large pinch of each salt + pepper. Sauté until the onions are softened - about 3 minutes. Add in the tomato paste, 2 garlic cloves + 1 teaspoon oregano. Mix in + cook for 30 seconds.

Pour in the tomatoes + chicken bone broth. Bring to a simmer + cook for 6 minutes. Turn the heat to low. Add in the beans, lime juice, 1/2 of chopped cilantro + scallions. Stir to combine.

When serving add the meatballs to each bowl + top with the soup broth. Add in additional cilantro + scallions + a sprinkle of cotija cheese to garnish.

I love serving it with tortilla chips, hot sauce + avocado (if you have a ripe one).


This recipe was made #glutenfree, #dairyfree + #paleofriendly

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