Chicken Verde Soup


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

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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