This week I went to my favorite local Mexican restaurant with my family and had the most amazing chili verde soup. I craved the soup the rest of the week and had to try and make it for myself! This soup is incredibly easy and so flavorful! It has a lot of canned items in it so it makes it cost effective by utilizing some non-perishable items.
I also made some pork in the crockpot while I was at class to add to the soup. The pork ended up being so tender! The crockpot is my new favorite cooking method for this season in life. It’s so old school and I love it! My working mom utilized the crockpot the entire time I was in elementary school and it was so nice to come home to a warm house with the smell of food that has been cooking all day!
- 1-2lb pork tenderloin
- 2-3 T Trader Joes chili lime seasoning
- 1 T salt
- 1 T pepper
- Rub the pork with the mixture of seasonings.
- Add pork to the crockpot.
- Fill the crockpot with water just above the pork.
- Cook on high for 1 hour
- Turn to low and cook for 7-8 hours.
Chili Verde Soup
- 1 T canola oil
- 1 white onion, diced
- 2 T chili powder
- 2 T garlic powder
- 1 bunch cilantro, chopped
- 2 cans diced green chilis
- 2 can salsa verde
- 2 cans white beans
- 32 oz chicken broth
- pork or chicken
- Begin by heating oil over medium heat with white onion.
- Once onions are sweating and add chili powder and garlic.
- Once onions are softened and slightly browned add 1/4 c cilantro.
- Mix cilantro and onion well. Add diced green chilis, salsa verde, and white beans.
- Add chicken broth and pork.
- Cover and bring soup to boil.
- Once soup is brought to a boil, add the rest of the cilantro and salt and pepper to taste.
- Bring soup to simmer.
- Enjoy with cheese, a dollop of sour cream or plain Greek yogurt and radishes on top!