• Katherine Arthurs

Healthier Beef Green Chile Soup

I love a good hearty soup...but without the gut bomb feeling. This soup is so flavorful, simple + really showcases the ingredients.

Tender pieces of meat, vegetables, a great broth + fresh herbs. So good.

Not only is this a healthier version of a traditional green chile - which is usually made with pork - it uses chicken bone broth for a lighter soup base + thickens up from being cooked slow + low. It comes together quickly + in one pot.

Let's make it!

Healthier Beef Green Chile with White Beans

1 tablespoon coconut oil

1 lb. grass fed beef stew meat, cut into small bite sized pieces

1 teaspoon salt

1 teaspoon ground black pepper

1 heaping tablespoon tapioca flour (or flour of your choosing)

1 medium yellow onion, small diced

3 celery stalks, small diced

3 carrots, small diced

3 garlic cloves, roughly chopped

2 bay leaves

1 quart chicken bone broth

1 cup green chile sauce

1 14.5oz. can of roasted tomatoes

1 4oz. can diced green chiles

1 small bunch cilantro, roughly chopped

garnish with sliced avocado, lime, charred tortillas + hot sauce

Using a large Dutch oven, heat the oil over high heat.

Toss the stew meat with the salt, pepper + tapioca flour to coat all the pieces. When the Dutch oven is hot, add in the meat + let cook for 3 minutes or until the bottoms are browned + slightly crispy. Toss + turn over to cook on high for 2 more minutes. Remove with a slotted spoon to a plate or bowl - set aside.

Turn the heat to medium. Add in the onion, celery + carrots. Sauté until the onions are softened about 3 minutes. Toss in the garlic + bay leaves + cook for 1 more minute. Pour in the chicken broth, chile sauce, roasted tomatoes, green chiles + stew meat.

Turn the heat to high + cover. When it reached a boil, turn the heat to low + uncover. Cook for 40 minutes or until the meat pieces are tender.

Remove the bay leaves + sprinkle in the fresh cilantro.

Serve with sliced avocado, lime, charred tortillas + hot sauce.