Chili Verde Soup
- Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet heat oil over medium-high heat. Add meat, half at a time, and cook until brown. Drain off fat.
- Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in beans, tomatillos, onion, chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours.
- Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.
From the Test Kitchen
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (Chili Verde Soup)
- Per serving:
- 300 kcal ,
- 11 g fat
- (3 g sat. fat ,
- 76 mg chol. ,
- 606 mg sodium ,
- 21 g carb. ,
- 4 g fiber ,
- 29 g pro.