Green Chicken Soup

• 2 teaspoons Vegetable Oil
• 1/2 cups Onion, Coarsely Chopped
• 1/2 cups Fresh Anaheim Chiles, Seeded And Chopped
• 1 Tablespoon Garlic, Minced
• 2 Tablespoons Fresh Jalapenos, Seeded And Finely Diced
• 1/2 cups Carrots, Sliced
• 12 ounces, fluid Low Sodium Chicken Broth
• 3-1/2 teaspoons Chicken Base (bouillon)
• 2 teaspoons Celery Salt
• 1 Tablespoon Flour
• 2 teaspoons Oregano, Dried
• 1 Tablespoon Cumin
• 1-1/2 cup Fresh Baby Spinach Leaves
• 1 pound Boneless Skinless Chicken Breast, Boiled And Shredded
• 1/4 cups Fresh Cilantro, Chopped
• 1/4 cups Fresh Tomatillos, Chopped
• 12 ounces, fluid Green Salsa (Salsa Verde) Of Your Choice
• 5 ounces, fluid Green Enchilada Sauce
• 10 ounces, weight Canned Diced Green Chiles
• 1 stalk Celery, Sliced
• 1-1/2 cup Water
• 15 ounces, fluid Canned Pinto Or Navy Beans
• 1/2 cups Tomato, Chopped

1. In a large stock pot, saute onions, chiles, garlic, and jalapenos in vegetable oil over medium high heat until onions become translucent. Add carrots and cook for additional 5 minutes.
2. Turn heat down to medium- low and stir in chicken broth and spice mix (bouillon, celery salt, flour, oregano, cumin).
3. Gently fold in spinach (leaves will cook down quickly).
4. Turn heat to low and add in remaining ingredients, reserving tomato until 30 minutes prior to serving. Simmer on low on stove top for approximately 3 hours.
5. Nutrition info per 1 cup serving: 225 calories, 6g fat, 23g carbohydrate, 15g protein, 8g fiber

vegetable oil, onion, fresh anaheim chiles, garlic, fresh jalapenos, carrots, fluid, chicken, celery salt, flour, oregano, cumin, chicken, ubc, ubc, salsa, fluid green enchilada sauce, green chiles, celery, water, pinto, tomato

Taken from tastykitchen.com/recipes/soups/green-chicken-soup-2/ (may not work)