Green Chile Chicken Soup
Experience a vibrant, soul-warming bowl of Green Chile Chicken Soup. This recipe features a rich, tangy base of roasted tomatillos, cherry tomatoes, and jalapeños blended with aromatic onions, garlic, and earthy spices. Tender boneless chicken thighs simmer in a flavorful broth with Yukon gold potatoes and corn, creating a hearty and satisfying meal. It is a perfect, versatile comfort food that packs a punch of bold, authentic flavor while remaining light and nourishing.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten-Free
Ingredients
1 pound tomatillos (husks removed, rinsed)
1 pint cherry tomatoes
2 jalapeños (halved and seeded)
3 tablespoons avocado oil (divided)
2 teaspoons salt (divided)
1/2 bunch cilantro (stems and leaves)
1 tablespoon lime juice (freshly squeezed)
1.5 pounds boneless skinless chicken thighs
1 small white onion (finely diced)
4 garlic cloves (minced)
1 pound Yukon gold potatoes (peeled and 1-inch cubed)
5 cups chicken broth
8 ounces canned diced green chiles (mild)
2 teaspoons dried oregano
1 teaspoon cumin
0.5 teaspoon black pepper
15.25 ounces canned corn (drained)
Tortilla chips and avocado for serving
Instructions
Preheat your broiler. Place tomatillos, cherry tomatoes, and jalapeños on a baking sheet, toss with 1 tablespoon oil and 0.5 teaspoon salt, and broil until charred.
Transfer roasted vegetables to a blender with cilantro and lime juice. Puree until smooth.
In a large pot, heat remaining oil over medium heat. Season chicken thighs with salt and brown on both sides; remove and set aside.
In the same pot, sauté onion and garlic until translucent.
Add the pureed salsa verde, potatoes, chicken broth, green chiles, oregano, cumin, black pepper, and chicken thighs back to the pot.
Simmer for 20-25 minutes until chicken is cooked through and potatoes are tender.
Remove chicken, shred it, and return to the pot along with the drained corn.
Simmer for an additional 5 minutes to combine flavors and serve warm with toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Customize by adding extra lime juice for acidity or more jalapeños for a spicier kick. Serve with fresh avocado slices and crushed tortilla chips for added texture.
Find it online: https://cookingwithramsay.com/green-chile-chicken-soup/