Description
This Green Chile Chicken Soup is a vibrant and flavorful dish combining roasted tomatillos, jalapeños, and chicken thighs in a savory broth with potatoes and corn. Perfectly balanced with fresh cilantro and lime juice, this comforting soup is infused with aromatic spices and topped with optional tortilla chips and avocado for a satisfying meal.
Ingredients
Scale
Roasted Vegetable Mixture
- 1 pound tomatillos (husks removed)
- 1 pint cherry tomatoes
- 2 jalapeños (halved and seeded)
- 1 tablespoon avocado oil (divided)
- ½ teaspoon salt (divided)
Soup Base and Meat
- 1 ½ pounds boneless skinless chicken thighs
- 1 small white onion (finely diced)
- 4 garlic cloves (finely minced)
- 1 pound Yukon gold potatoes (peeled and cut into 1-inch pieces)
- 5 cups chicken broth
- 2 (4-ounce) cans diced green chiles (mild)
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon salt (divided)
- 2 tablespoons avocado oil (divided)
Finishing Ingredients
- ½ bunch cilantro (stems and leaves, plus more for serving)
- 1 tablespoon lime juice (from 1 lime, plus more for serving)
- 1 (15.25-ounce) can corn (drained)
- Tortilla chips (optional)
- Avocado (pitted and peeled, optional)
Instructions
- Preheat Oven: Preheat your oven to 450°F to prepare for roasting the tomatillos, tomatoes, and jalapeños, which will deepen their flavors.
- Roast Vegetables: Line a large sheet pan with parchment paper. Arrange the tomatillos, cherry tomatoes, and jalapeños on the pan. Drizzle with 1 tablespoon of avocado oil and sprinkle with ½ teaspoon salt. Toss well to coat evenly. Roast for 20-25 minutes until tomatillos and tomatoes are blistered. Let them cool at room temperature for 5 minutes.
- Prepare Tomatillo Mixture: Place the roasted tomatillos and jalapeños into a large food processor, excluding the tomatoes. Process for 30-60 seconds until smooth. Add the cilantro and lime juice, pulsing 10-15 times until cilantro is finely chopped. Set aside this flavorful base.
- Cook Chicken: Season chicken thighs with ½ teaspoon salt. Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. When oil shimmers, add chicken thighs and cook for 4-5 minutes per side, until golden brown but not fully cooked. Remove and set aside on a clean plate.
- Sauté Vegetables: Add the remaining 1 tablespoon of avocado oil to the pot. Sauté the diced onion for 2-3 minutes until translucent. Add potatoes and cook for 4-5 minutes until they begin to soften. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Soup Ingredients: Pour the tomatillo mixture into the pot along with chicken broth, diced green chiles, oregano, cumin, 1 teaspoon salt, and black pepper. Stir everything together to combine flavors.
- Simmer Chicken: Submerge the chicken thighs in the soup. Increase heat to high to bring the soup to a boil, then reduce to medium-low heat and simmer for 10 minutes until the chicken is thoroughly cooked.
- Shred Chicken: Using tongs, transfer the cooked chicken to a cutting board and shred it with two forks into bite-sized pieces.
- Finish Soup: Return shredded chicken to the pot along with drained corn and roasted tomatoes. Simmer for an additional 5 minutes until potatoes are tender and soup is heated through.
- Serve: Ladle soup into bowls and serve with optional tortilla chips, sliced avocado, lime wedges, and extra cilantro for garnish to enhance flavor and texture.
Notes
- Be careful when handling jalapeños; wearing gloves can prevent skin irritation.
- For a spicier soup, leave some jalapeño seeds in or add extra green chiles.
- Use bone-in chicken thighs for added flavor, but adjust cooking time accordingly.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the salt according to your preference and dietary needs.
- For a vegetarian version, omit chicken and use vegetable broth, adding beans or tofu for protein.
