Healthier Beef Green Chile Soup
I love a good hearty soup…but without the gut bomb feeling.
This soup is SO flavorful, simple, a great broth and 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 and thickens up from being cooked slow and low.
It comes together quickly and in one pot.
It’s a must to serve it with charred tortillas and avocado. Always garnish with fresh herbs like cilantro and sour cream, if you love it.
Let's talk Dutch Ovens.
3 of my favorite Dutch Ovens
Le Creuset is a brand that I’ve always loved – I have several of their pots and pans. The Round Wide Dutch Oven is dishwasher safe and comes in a lot of different colors.
The Staub Essential Oven is a 3.5 quart cutie. Staub distributes the heat evenly (the best I’ve found) and retains the heat as well.
Lodge Cast Iron has a gorgeous 7 quart Lodge Oval Oyster Enameled Cast Iron Dutch Oven It has a great price point and can be used in super hot 500F ovens – here comes more sourdough baking!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Healthier Beef Green Chile Soup
- Total Time: 55 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
Tender pieces of meat, vegetables, a great broth + fresh herbs. So good.
Ingredients
- 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
Instructions
- Using a large Dutch oven, heat the oil over high heat.
- Toss the stew meat with the salt, pepper and tapioca flour to coat all the pieces. When the Dutch oven is hot, add in the meat and let cook for 3 minutes or until the bottoms are browned and slightly crispy. Toss and 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 and carrots. Sauté until the onions are softened about 3 minutes. Toss in the garlic and bay leaves and cook for 1 more minute. Pour in the chicken broth, chile sauce, roasted tomatoes, green chiles and stew meat.
- Turn the heat to high and cover. When it reached a boil, turn the heat to low and uncover. Cook for 40 minutes or until the meat pieces are tender.
- Remove the bay leaves and sprinkle in the fresh cilantro.
- Serve with sliced avocado, lime, charred tortillas and hot sauce.
Enjoy!
- Prep Time: 5
- Cook Time: 50
- Category: soup
- Method: stove-top
You might also like
