Mexican Green Soup with Asparagus and Potatoes (Sopa Verde de Espárragos y Patatas)

THE SPICED LIFE
23Ingredients
80Minutes
640Calories

Ingredients

US|METRIC
  • 1/2 pound white beans (dried, soaked overnight, I used Rancho Gordo marcella beans)
  • 1 yellow onion (or small white, chopped)
  • 1/2 tablespoon avocado oil (or vegetable oil of choice)
  • 1 clove garlic (smashed and minced)
  • 1/2 teaspoon sea salt (kosher)
  • 1 tablespoon avocado oil
  • 1 chicken breast
  • 2 chicken thighs
  • 1 white onion (or large yellow, chopped)
  • salt (to taste)
  • 2 tablespoons cider vinegar (to deglaze)
  • 1 tablespoon minced garlic
  • 1 1/2 pounds baby potatoes (cut into eighths)
  • 3/4 teaspoon Mexican oregano (crumbled into pot using clean hands)
  • 3/4 teaspoon ground cumin
  • 2 cups water (or chicken stock)
  • 1 cup tomatillo salsa (with as little preservative as possible)
  • 1/2 pint tomatillos (canned, —I included the liquid bc they are home canned, if you cannot find good canned tomatillos, add extra salsa)
  • 1 1/2 bunches asparagus (cut into bite sized pieces)
  • salt
  • honey
  • cider vinegar
  • tomatillo salsa (more)
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    NutritionView More

    640Calories
    Sodium54% DV1290mg
    Fat38% DV25g
    Protein86% DV44g
    Carbs20% DV60g
    Fiber48% DV12g
    Calories640Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol135mg45%
    Sodium1290mg54%
    Potassium2050mg59%
    Protein44g86%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate60g20%
    Dietary Fiber12g48%
    Sugars13g26%
    Vitamin A25%
    Vitamin C90%
    Calcium15%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.