Original Post: https://www.evolvingtable.com/green-chili-chicken-soup/
Green Chili Chicken Soup Recipe
A few easy steps and special ingredients make this Green Chili 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.
Servings: 6 servings
Ingredients
- 1 lb. tomatillos husks and stems removed
- 1 pint grape tomatoes or cherry
- 2 jalapenos seeded and cut in half
- 3 Tbsp. oil olive or avocado
- 2 tsp. salt divided
- 1 ½ lbs. chicken thighs or chicken breasts
- 1 small white onion finely diced
- 4 cloves garlic finely minced
- 1 lb. Yukon gold Potatoes peeled and cut into bite-sized pieces
- ½ small bunch cilantro
- 1 Tbsp. lime juice freshly squeezed
- 5 cups chicken broth or bouillon with water
- 8 oz. canned diced green chiles mild
- 2 tsp. dried oregano
- 1 tsp. cumin
- ½ tsp. black pepper
- 15 oz. can corn rinsed and drained
For Serving
- Tortilla Chips, Avocado, Lime Wedges, Cilantro Optional
Instructions
- Preheat oven to 450°F.
- Prep the Tomatillos: Remove the husks and stems from the tomatillos. Rinse and dry thoroughly.1 lb. tomatillos
- Roast the Veggies: Add tomatoes, jalapenos, and tomatillos to a large sheet pan lined with parchment paper. Drizzle with 1 tablespoon of oil and ½ teaspoon of salt. Toss until the vegetables are well coated. Roast in preheated oven for 20-25 minutes, or until tomatillos and tomatoes are blistered.1 pint grape tomatoes, 2 jalapenos, 3 Tbsp. oil
- Sear the Chicken: Sprinkle chicken thighs with ½ teaspoon of salt on all sides. Add 1 tablespoon oil to a large pot or Dutch oven over medium heat. Once the oil is hot, add chicken thighs and sear for 4-5 minutes per side. Remove chicken from the pot and set aside on a plate.2 tsp. salt, 1 ½ lbs. chicken thighs, 3 Tbsp. oil
- Add the Veggies: Add the remaining tablespoon of oil to the pot along with the onion. Sauté for 2-3 minutes, add garlic, and continue sauteing for an additional 30 seconds, or until garlic is fragrant. Mix in the potatoes and continue cooking for 4-5 minutes.1 small white onion, 4 cloves garlic, 1 lb. Yukon gold Potatoes
- Puree the Tomatillos and Peppers: Add the roasted tomatillos and jalapenos (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. (It’s ok if there are still some bigger pieces of cilantro remaining.)½ small bunch cilantro, 1 Tbsp. lime juice
- Combine Ingredients and Simmer: Pour the pureed vegetables into the pot along with the broth, diced green chiles, oregano, cumin, remaining 1 teaspoon of salt and black pepper. Stir to combine. Place whole chicken thighs back into the pot, making sure they are immersed in the liquid. Increase the heat to high and bring ingredients to a boil. Once boiling, reduce to Medium-Low and continue cooking for 10 minutes.5 cups chicken broth, 8 oz. canned diced green chiles, 2 tsp. dried oregano, 1 tsp. cumin, ½ tsp. black pepper
- Shred Chicken and Serve: Remove the chicken thighs from the pot, shred with two forks and then add back into the soup along with the corn and roasted tomatoes. Cook for another 5 minutes, or until potatoes are tender. Serve with additional cilantro, lime wedges, sliced avocado, and tortilla chips. Enjoy!15 oz. can corn, Tortilla Chips, Avocado, Lime Wedges, Cilantro
Video
Notes
Prep-Ahead Instructions:
Soups are 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 Directions:
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.
Recipe Tips:
- Some like it hot. You can easily add more jalapeños or go with a spicier pepper, or add in some chili powder.
- Thigh, please. While you can use chicken breast, the soup won't be as rich or flavorful.
- Prepping is key. Be sure to remove all of the husks and roast the tomatillos, jalapeños, and tomatoes in advance.
- Top it off. Get creative and try your favorite toppings, like avocado, jalapeños, cilantro, dollop of sour cream, hot sauce, and more.
- Save time. You can also use rotisserie chicken or another leftover chicken for this recipe!
Nutrition
Calories: 390kcal | Carbohydrates: 37g | Protein: 29g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 112mg | Sodium: 1742mg | Potassium: 1236mg | Fiber: 6g | Sugar: 8g | Vitamin A: 916IU | Vitamin C: 57mg | Calcium: 100mg | Iron: 4mg