Chicken Salsa Verde Soup

barbara lentz


So good


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 3
    boneless chicken thighs cut into chunks
  • 2 Tbsp
    olive oil
  • 1 small
    red onion chopped
  • 4 clove
    garlic minced
  • 1 lb
    tomatillos chopped
  • 2 large
    jalapeno's seeded and chopped
  • 4 c
    chicken stock
  • 1 Tbsp
  • ·
    salt and pepper to taste
  • ·
    sour cream and cilantro for serving

How to Make Chicken Salsa Verde Soup


  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.
  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.
  3. Serve topped with a dollup of sour cream and cilantro

Printable Recipe Card

About Chicken Salsa Verde Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican

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