Chicken Verde Soup
Prep Time: 40 minutes
Total Time: 4 hours
Servings: 8
This is classic slow cooker chicken tortilla soup with a savory salsa verde. Yum!
Total Time: 4 hours
Servings: 8
This is classic slow cooker chicken tortilla soup with a savory salsa verde. Yum!
Ingredients:
For the Salsa Verde
2 tablespoons olive oil
1 1/2 lbs. tomatillos husks removed, rinsed, and halved or quartered, depending on size
1 red onion peeled, halved and sliced into 1″ thick
2 to 4 large chile peppers, Jalapenos, hatch, anaheim or poblanos
3 cloves garlic, peeled
1 1/2 cups reduced sodium chicken or vegetable stock
1/3 cup cilantro leaves chopped
sea salt and pepper to taste
For the Chicken
1 lb. skinless chicken breasts
2 cups reduced sodium chicken stock
one 15 Oz. can black beans, rinsed and drained
1 1/2 cups corn, canned or frozen
salt and pepper to taste
Serve with plane yogurt or sour cream and tortilla chips
For the Salsa Verde
2 tablespoons olive oil
1 1/2 lbs. tomatillos husks removed, rinsed, and halved or quartered, depending on size
1 red onion peeled, halved and sliced into 1″ thick
2 to 4 large chile peppers, Jalapenos, hatch, anaheim or poblanos
3 cloves garlic, peeled
1 1/2 cups reduced sodium chicken or vegetable stock
1/3 cup cilantro leaves chopped
sea salt and pepper to taste
For the Chicken
1 lb. skinless chicken breasts
2 cups reduced sodium chicken stock
one 15 Oz. can black beans, rinsed and drained
1 1/2 cups corn, canned or frozen
salt and pepper to taste
Serve with plane yogurt or sour cream and tortilla chips
Directions:
Preheat your oven to 400.
For the Salsa Verde
Toss tomatillos, chilies, onion and garlic with 2 tablespoons olive oil and sea salt, on a rimmed baking sheet.
Roast until the vegetables have browned well on all sides, for 30 minutes.
Remove from heat and allow to cool.
Remove stems and seeds from chilies.
For spicyer sauce, keep those seeds.
Put vegetables and juices into a blender and process until smooth.
Pour sauce, water or stock, salt and pepper to taste in a sauce pan.
Bring to a boil, then reduce to medium low and simmer for 10 minutes.
Adjust seasonings and add chopped cilantro.
For the Chicken
Season chicken breasts with salt and pepper, then set aside.
Pour sauce in a slow cooker and add chicken stock, salt and pepper, to taste.
Stir in the black beans and corn, then add chicken.
Cover and cook on low heat for 4 hours or until chicken is cooked through.
Remove chicken and shred, then stir the shredded chicken into the soup.
Ladle into bowls and serve with Greek yogurt or sour cream and tortilla chips. Enjoy!
Preheat your oven to 400.
For the Salsa Verde
Toss tomatillos, chilies, onion and garlic with 2 tablespoons olive oil and sea salt, on a rimmed baking sheet.
Roast until the vegetables have browned well on all sides, for 30 minutes.
Remove from heat and allow to cool.
Remove stems and seeds from chilies.
For spicyer sauce, keep those seeds.
Put vegetables and juices into a blender and process until smooth.
Pour sauce, water or stock, salt and pepper to taste in a sauce pan.
Bring to a boil, then reduce to medium low and simmer for 10 minutes.
Adjust seasonings and add chopped cilantro.
For the Chicken
Season chicken breasts with salt and pepper, then set aside.
Pour sauce in a slow cooker and add chicken stock, salt and pepper, to taste.
Stir in the black beans and corn, then add chicken.
Cover and cook on low heat for 4 hours or until chicken is cooked through.
Remove chicken and shred, then stir the shredded chicken into the soup.
Ladle into bowls and serve with Greek yogurt or sour cream and tortilla chips. Enjoy!
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