Green Chicken Chili Soup
A comforting and flavorful soup made with shredded chicken, fresh vegetables, and tangy salsa verde, perfect for cozy gatherings and any occasion.
Ingredients
Main Ingredients
- 1 lb shredded chicken You can use rotisserie chicken for convenience.
- 1 unit onion, chopped Freshly chopped for a burst of flavor.
- 2 units poblano peppers, diced Adds mild heat and depth to the soup.
- 2 cups salsa verde The key ingredient for vibrancy and tang.
- 1 can corn, drained Sweet corn provides texture and sweetness.
- 1 can white beans, drained and rinsed Offers protein and heartiness.
- 4 cups chicken broth Base that ties all the flavors together.
- Salt and pepper to taste Essential for seasoning.
For Serving
- Sour cream (optional) For a creamy finish.
- Avocado Adds a rich, buttery texture.
- Cilantro Offers freshness and brightness.
- Chopped onions A crunchy topping that complements the soup.
Instructions
Preparation
- Prepare a large pot over medium heat and add a splash of oil.
- Once heated, toss in the chopped onion and diced poblano peppers. Sauté for 5-7 minutes until onions are translucent and peppers soften.
- Incorporate the shredded chicken into the mix, stirring well.
- Pour in the salsa verde and mix to coat chicken and vegetables.
- Add the drained corn and white beans, then pour in the chicken broth.
Cooking
- Increase heat to bring the mixture to a boil.
- Once boiling, reduce heat and let it simmer for about 30 minutes, stirring occasionally.
Serving
- Taste soup and adjust the salt and pepper as desired.
- Ladle soup into bowls and let guests customize their servings with toppings.
- Serve with crisp tortilla chips on the side for added enjoyment.
Notes
Using rotisserie chicken saves time. You can roast the poblano peppers beforehand for additional flavor. Adjust the salsa verde for desired spice level.