chicken salsa verde soup

Name: Chicken Salsa Verde Soup
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 boneless chicken thighs cut into chunks; 2 tablespoon(s) olive oil; 1 small red onion chopped; 4 clove(s) garlic minced; 1 pound(s) tomatillos chopped; 2 large jalapeno's seeded and chopped; 4 cup(s) chicken stock; 1 tablespoon(s) sugar; salt and pepper to taste; sour cream and cilantro for serving

6 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Apr 3, 2021

So good

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

3 boneless chicken thighs cut into chunks
2 tablespoons olive oil
1 small red onion chopped
4 cloves garlic minced
1 pound tomatillos chopped
2 large jalapeno's seeded and chopped
4 cups chicken stock
1 tablespoon sugar
salt and pepper to taste
sour cream and cilantro for serving

How To Make chicken salsa verde soup

Step 1

Add the oil to a large deep skillet. Add the chicken pieces and cook until browned. Remove with slotted spoon and set aside. Add the red onion and garlic and cook until softened. Add the tomatillos and jalapenos and cook 1 minutes. Add the chicken stock.

Step 2

Bring to a boil then reduce heat to med low and simmer for 15 minutes. Carefully add working in batches the mixture to a food processor and process until well incorporated. Add the mixture back to the pot. Stir in the chicken and sugar. Cook 5 minutes. Taste and adjust for salt and pepper.
Step 3

Serve topped with a dollup of sour cream and cilantro
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