Description
Experience the vibrant flavors of the Southwest with this hearty Green Chile Chicken Soup. Combining roasted tomatillos, cherry tomatoes, and zesty jalapeños into a rich, tangy base, this soup is elevated with tender chicken thighs, Yukon gold potatoes, and green chiles. It is a nourishing, wholesome meal that provides the perfect balance of heat and brightness, making it an ideal comforting dinner for any chilly evening.
Ingredients
1 pound fresh tomatillos (husks removed)
1 pint cherry tomatoes
2 jalapeños (halved and seeded)
3 tablespoons avocado oil (divided)
2 teaspoons salt (divided)
1/2 bunch fresh cilantro (stems and leaves)
1 tablespoon fresh lime juice (plus extra for serving)
1 1/2 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 ground cumin
1/2 teaspoon black pepper
1 (15.25-ounce) can corn (drained)
Instructions
Preheat oven to 450 degrees Fahrenheit.
Place tomatillos, cherry tomatoes, and jalapeños on a sheet pan, drizzle with 1 tablespoon of oil and salt, and roast until blistered and tender (about 15-20 minutes).
Transfer the roasted vegetables to a blender, add cilantro and lime juice, and blend until smooth to create the salsa verde base.
In a large pot or Dutch oven, heat the remaining oil over medium-high heat and sear the chicken thighs until golden brown.
Remove the chicken, let it rest, then chop into bite-sized pieces and set aside.
In the same pot, sauté onion and garlic until translucent and fragrant.
Add the potatoes, chicken broth, diced green chiles, oregano, cumin, black pepper, and the prepared salsa verde base to the pot.
Bring to a boil, then reduce heat to low and simmer for 20 minutes until potatoes are fork-tender.
Stir in the chopped chicken and drained corn, simmering for an additional 5-10 minutes until heated through.
Serve hot with optional garnishes like tortilla chips, avocado slices, and fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor often deepens the next day. You can adjust the heat level by removing more seeds from the jalapeños or adding an extra can of green chiles if desired.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg