Green Chile Chicken Soup Recipe
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5
9 reviews
Excellent
Green Chile Chicken Soup Recipe
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A few easy steps and special ingredients make this Green Chile Chicken Soup recipe the best one out there! It all starts with a simple roasted salsa verde that gets mixed in with a can of diced green chiles and tons of spicy, authentic Mexican flavors.
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Ingredients
- 1 pound tomatillos husks removed
- 1 pint cherry tomato
- 2 jalapeños halved and seeded
- 3 tablespoons avocado oil divided
- 2 teaspoons salt divided
- ½ cilantro stems and leaves, plus more for serving, bunch
- 1 tablespoon lime juice from 1 lime, plus more for serving
- 1 ½ pounds chicken thighs boneless, skinless
- 1 onion finely diced, small, white
- 4 garlic finely minced, cloves
- 1 pound potato peeled and cut into 1-inch pieces, Yukon gold variety
- 5 cups chicken broth
- 2 (4-ounce) cans diced green chiles mild
- 2 teaspoons oregano dried
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 (15.25-ounce) can corn drained
- tortilla chips optional
- avocado pitted and peeled, optional
Instructions
- Preheat the oven to 450°F.
- Line a large sheet pan with parchment paper. Add the tomatoes, jalapeños, and tomatillos. Drizzle with 1 tablespoon of the avocado oil and sprinkle with ½ teaspoon of salt. Toss until well coated. Bake for 20-25 minutes, or until tomatillos and tomatoes are blistered. Let rest at room temperature for 5 minutes.
- Add the roasted tomatillos and jalapeños (but not the tomatoes) to a large food processor and process for 30-60 seconds, or until smooth. Add the cilantro and lime juice. Pulse 10-15 times, or until cilantro is finely chopped. Set aside.
- Sprinkle chicken thighs all over with ½ teaspoon of salt. Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chicken thighs and cook for 4-5 minutes, or until golden. Flip and cook for 4-5 more minutes. (They do not need to be fully cooked at this point). Transfer chicken to a clean plate.
- Add the remaining 1 tablespoon of avocado oil to the Dutch oven. Add the onion and cook for 2-3 minutes, or until translucent. Add the potatoes and continue cooking for 4-5 minutes, or until they begin to soften. Add the garlic and cook for an additional 30 seconds, or until fragrant.
- Pour the tomatillo mixture into the pot along with the chicken broth, green chiles, oregano, cumin, 1 teaspoon of salt, and black pepper. Stir to combine.
- Add the chicken thighs and make sure they are completely covered by the liquid. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer for 10 minutes, or until the chicken is cooked through.
- Use tongs to transfer the cooked chicken to a cutting board and shred it using two forks.
- Add shredded chicken back to the Dutch oven, along with the corn and roasted tomatoes. Continue simmering for another 5 minutes, or until the potatoes are tender.
- Serve the soup with tortilla chips, sliced avocado, lime wedges, and additional cilantro, if desired.
Notes
- Spice: You can easily add more jalapeños or go with a spicier pepper, or add in some chili powder.
- Chicken: Thighs will deliver the most flavor, but chicken breasts will work. You can also use rotisserie chicken or another leftover chicken for this recipe.
- Prep-ahead: This soup is great to make ahead of time since the flavors continue to marry. Just wait to add the toppings until you're ready to serve.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 3 to 4 days. Or, freeze it for up to 6 months. Warm the soup back up on the stovetop over medium-low or low heat, until it's heated through. You can also use the microwave if needed.
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
37g
(12%)
Protein
29g
(58%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.05g
(3%)
Cholesterol
112mg
(37%)
Sodium
1742mg
(73%)
Potassium
1236mg
(26%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
916IU
(18%)
Vitamin C
57mg
(63%)
Calcium
100mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 112mg | 37% |
| Sodium | 1742mg | 73% |
| Potassium | 1236mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 916IU | 18% |
| Vitamin C | 57mg | 63% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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