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Easy Salsa Verde Chicken Soup topped with avocado, crushed tortilla chips, cilantro, and a sprinkle of tajin.

Salsa Verde Chicken Soup

Sara Walkenbach
Whether you like it 5 alarm spicy or the mildest of mild, this soup’s for you. Control the heat and enjoy this warm you up Easy Salsa Verde Chicken Soup.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Tex Mex
Servings 8
Calories 222 kcal

Equipment

Ingredients
  

Soup Ingredients

  • 1.5-2 lbs Boneless Skinless Chicken Thighs or Chicken Breasts
  • 2-3 Poblanos
  • 1 tbsp Olive Oil extra virgin
  • 1-3 Jalapenos diced (seeds & ribs removed for mild soup)
  • 1/2 Medium Onion diced
  • 4 cloves Garlic minced
  • 1 qt Chicken Broth good quality, low sodium
  • 1 cup Salsa Verde i.e. 505 Southwestern Medium Green Chili
  • 1 cup Frozen Corn
  • 1 can Black Beans low sodium, drained & rinsed
  • 1 can Fire Roasted Diced Tomatoes do not drain
  • 1/2 cup Cilantro chopped
  • Salt, Pepper, Cumin, Chili Powder for seasoning chicken

Soup Toppings

  • Cheddar Cheese or Avocado diced
  • Plain Greek Yogurt
  • Tortilla Chips crunched
  • Cilantro chopped
  • Salsa Verde if you want more heat
  • Tajin
  • Lime Wedge squeezed

Instructions
 

  • Season chicken with salt, pepper, cumin, and chili powder. (This can be done a day ahead).
  • Preheat Broiler to High. Place poblanos on sheet pan, put on top rack of oven to char. Check periodically. When blackened on top, use tongs to turn peppers so they chars on other sides. Once peppers are charred, remove from oven and place in glass bowl, cover with plastic wrap to loosen skins.
  • While poblanos are steaming, heat olive oil in 4 qt. soup pot. Add onions and jalapenos, sauté until golden brown. Add garlic, stir for 30 seconds, add chicken stock.
  • Remove plastic wrap from bowl with poblanos. The skin will peel off easily. Remove as much of the charred skin as possible. Remove stem, and seeds. Dice poblano and add to the pot.
  • Nestle chicken thighs in pot. Add remaining soup ingredients. Simmer for 20-30 minutes until chicken thighs have an internal temperature of 165° Fahrenheit.
  • Remove chicken thighs from pot. Shred or chop chicken into bite size pieces. Put chicken back in pot for a few minutes. At this point the soup is done. However, the longer it simmers the more flavorful it will get.
  • Bowl up your soup and add your favorite toppings. Enjoy!

Notes

This soup is freezable (without toppings) for up to 3 months.

Nutrition

Calories: 222kcalCarbohydrates: 20gProtein: 21gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 83mgSodium: 800mgPotassium: 536mgFiber: 4gSugar: 5gVitamin A: 604IUVitamin C: 31mgCalcium: 45mgIron: 2mg
Keyword Mexican Chicken Soup, Salsa Verde Chicken Soup, Soup for the Soul, Warm your soul soup, You control the Heat
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