Original Post: https://www.evolvingtable.com/green-chili-chicken-soup/
Green Chile Chicken Soup Recipe
This Green Chile Chicken Soup gets its flavor from a roasted tomatillo salsa verde you make from scratch, not from a jar. Seared chicken thighs, Yukon gold potatoes, and blistered grape tomatoes all simmer right in it until the whole pot tastes like it took all day. One hour, six bowls, and a depth of flavor you can’t get from a can.
Servings: 6 servings
Ingredients
- 1 pound tomatillos husks removed
- 1 pint cherry tomatoes
- 2 jalapeños halved and seeded
- 3 tablespoons avocado oil divided
- 2 teaspoons salt divided
- ½ bunch cilantro stems and leaves, plus more for serving
- 1 tablespoon lime juice from 1 lime, plus more for serving
- 1 ½ pounds boneless skinless chicken thighs
- 1 small white onion finely diced
- 4 garlic cloves finely minced
- 1 pound Yukon gold potatoes peeled and cut into 1-inch pieces
- 5 cups chicken broth
- 2 (4-ounce) cans diced green chiles mild
- 2 teaspoons dried oregano
- 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.1 pound tomatillos, 1 pint cherry tomatoes, 2 jalapeños
- 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.½ bunch cilantro, 1 tablespoon lime juice
- 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.1 ½ pounds boneless skinless chicken thighs
- 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.1 small white onion, 4 garlic cloves, 1 pound Yukon gold potatoes
- 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.5 cups chicken broth, 2 (4-ounce) cans diced green chiles, 2 teaspoons dried oregano, 1 teaspoon cumin, ½ teaspoon black pepper
- 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.1 (15.25-ounce) can corn
- Serve the soup with tortilla chips, sliced avocado, lime wedges, and additional cilantro, if desired.Tortilla chips, Avocado
Video
Notes
- Spice: Two jalapeños give you warmth, not heat. Add a third, use a serrano, or leave some seeds in if you want it hotter.
- Chicken: Thighs deliver the most flavor and hold up best through the simmer. Breasts work, and about 3 cups of shredded rotisserie chicken stirred in at the end works too.
- Salsa verde shortcut: Swap in about 2 cups of jarred mild salsa verde and skip Steps 1 and 2. It loses the roasted edge but drops the recipe to about 30 minutes.
- Tomatillos: Rinse and rub them well after husking. The sticky film underneath tastes bitter and it does not cook out.
- Make ahead: This gets better overnight as the potatoes soak up the salsa verde. Hold the toppings until you serve.
- Storage: Airtight container in the fridge for 3 to 4 days. Reheat on the stovetop over medium-low.
- Freezing: Freezes for up to 6 months. The potatoes soften noticeably after thawing, so cut them a little larger if you know a batch is headed for the freezer.
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
