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.