• 6eded33131d94876723480fb3d87815a

Easy Green Chili Chicken Soup

For this easy green chile chicken soup, we used homemade tomatillo salsa and two cans of green chiles as the base. However, if you want to turn this into an easy and fast weeknight soup recipe, you can replace the tomatillo salsa with you favorite prepared salsa verde (1:1 ratio)! Grade Serves: 4-6 Cost: $ Skill Level: Easy Time to Make: 1 hour (30-40 minutes inactive) *Note this includes 15 minutes to make tomatillo salsa

Prep
Cook
Serves 6people
Ingredients
3
tbsp butter
2
jalapeños
2
small yellow onions
6
cloves garlic
Salt and pepper to taste
2
cans (4 oz) of chopped green chiles
1
cup homemade tomatillo salsa, recipe to follow (or 1 cup salsa verde)
1
tbsp hot sauce (optional)
4
cups chicken stock
1
store-bought rotisserie chicken (or boil a whole chicken and shred the meat; this recipe is prepared with a store-bought rotisserie chicken)
3
medium Yukon gold potatoes
FOR SERVING
Sour cream, chopped avocado, hot sauce, lime wedges (all optional)
HOMEMADE TOMATILLO SALSA
8
fresh tomatillos
1/2
cup loosely packed cilantro
1
small red onion
1-2
jalapeños (depending on spice preference)
4
cloves garlic
3
tbsp extra virgin olive oil
Salt and pepper to taste
Directions
1.
Prepare Tomatillo Salsa, if Using: If you are using prepared salsa verde, skip this step. Place the tomatillos in a pot and cover them with water. Bring to a boil and cook for about 10 minutes until they begin to change to a darker green color. As the tomatillos are cooking, add the cilantro, red onion, jalapeños (seeds removed, if desired), and garlic cloves to a food processor and pulse until finely chopped. Using a slotted spoon, transfer the tomatillos to the food processor along with the oil and salt and pepper. Pulse until coarsely puréed. Taste and season again with salt and pepper. Transfer to a bowl and keep in the fridge until ready to use.
2.
Prepare Ingredients: Trim and discard the seeds of the jalapeño peppers and mince the peppers. Peel and dice the onions and then peel and mince the garlic. Pick the meat from the chicken and shred the meat. Reserve the carcass for another use (such as stock) or discard. Dice the potatoes into 1 inch cubes.
3.
Prepare the Green Chile Chicken Soup: Heat the butter in a soup pot over medium heat until melted and frothy. Add the onions, garlic, and diced jalapeño peppers and season with salt and pepper and then cook, stirring regularly, until well-browned all over, about 10-12 minutes. Note: The heat should be moderate and not scorching. This allows the onions to deepen in color and flavor without burning the garlic. Adjust the heat as necessary to keep this process low ‘n slow!
4.
Once the onions are a golden brown color, add the 2 cans of chopped chiles along with the fresh tomatillo salsa (or prepared salsa verde) and scrape up and browned bits stuck to the bottom of the pot. Add the chicken stock, hot sauce, potatoes, and shredded chicken and season again with salt and pepper. Bring to a boil, reduce heat, and then cover. Simmer the soup for 30-40 minutes or until the potatoes are fork tender. Taste and adjust the seasonings as necessary. Note: You can add a mix of the following depending on your taste preferences: salt, pepper, cayenne powder, garlic powder, onion powder, or Mexican oregano. I only added salt and pepper!
5.
Prepare the Garnishes: Once the soup is almost complete, prepare any of the garnishes you’d like to serve it with and arrange them in bowls at the table.
6.
To Serve: Divide the soup between bowls and allow guests to garnish as they like! Enjoy!

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