Chicken Soup Verde
Transform your dinner table with this vibrant and zesty Chicken Soup Verde, a flavorful twist on classic chicken soup. This comforting recipe combines tender, seared chicken thighs with the tangy brightness of tomatillos, a hint of heat from jalapeño, and the rich aroma of cumin and oregano—all simmered to perfection in a savory chicken broth. Fresh cilantro and a splash of lime juice bring a pop of freshness, while garnishes like creamy avocado, crunchy radishes, and crispy tortilla chips add irresistible texture. Perfect for a cozy meal, this hearty soup is ready in under an hour and brimming with flavor in every spoonful. Whether you're seeking a soulful pick-me-up or a crowd-pleasing dinner, this Mexican-inspired Chicken Soup Verde will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium white onion (chopped)
- 3 garlic cloves (minced)
- 1 jalapeño (seeded and diced)
- 8 tomatillos (husked and quartered)
- 6 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 cup fresh cilantro (chopped)
- 2 tbsp lime juice
- 1 avocado (sliced, for garnish)
- 4 radishes (thinly sliced, for garnish)
- 1 cup tortilla chips (for serving)
Instructions
Season the chicken thighs with 1 tsp of salt and 0.5 tsp of black pepper on both sides.
In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat. Add the chicken thighs and sear on both sides until browned, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion. Sauté for 5 minutes until softened and translucent.
Add the minced garlic, diced jalapeño, and quartered tomatillos. Cook for 3-4 minutes, stirring frequently, until the tomatillos soften slightly.
Pour in the chicken broth, and stir in the ground cumin and dried oregano. Bring the mixture to a simmer.
Return the seared chicken thighs to the pot. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with more salt or lime juice if needed.
Ladle the Chicken Soup Verde into bowls and garnish with sliced avocado, thinly sliced radishes, and tortilla chips. Serve immediately and enjoy!
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 6507 mg | 283% | |
| Total Carbohydrate | 141.5 g | 51% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 48.4 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6090 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
