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Salsa Verde Chicken Soup

Serving Size
Calories
Protein
Saturated Fat
Sodium
Carbohydrate
Fiber
Added Sugars
2 cups
196
24g
0.8g
822mg
17g
3.8g
0g

Savor the vibrant flavors of our Salsa Verde Chicken Soup, a nourishing blend that combines tender chicken, zesty salsa verde, and fresh vegetables. This delightful dish is rich in protein, supporting muscle growth and repair, while the salsa verde, made with tomatillos or tomatoes, provides lycopene - a powerful antioxidant and vitamin C to improve your overall health.

Ingredients

  • 8 cups low-sodium chicken stock or broth

  • 4 boneless, skinless chicken breasts (about 2 pounds)

  • 1 28-oz can tomatillos or 1 1⁄2 pounds fresh tomatillos, husked and halved

  • 1 small onion, quartered

  • 2 poblano peppers, cored, seeded, and quartered

  • 2 jalapenos, seeded and quartered

  • 4 large garlic gloves, minced

  • 1⁄2 cup cilantro, chopped

  • 1 15-oz can of hominy, drained (or chickpeas)

  • Salt and pepper to taste

  • Suggested toppings: sliced radishes, sliced onions, diced avocado, sour cream or Greek yogurt, lime wedges, homemade corn tortillas (for dipping)

Preparation

  1. In a large pot, bring the chicken broth to a boil. Add the chicken breasts and simmer until they are tender and cooked through, about 20 minutes.

  2. When chicken is cooked, remove 1 cup of chicken cooking liquid, and set aside. Remove the chicken to a plate and shred. Keep the remaining liquid in the large pot.

  3. Combine the tomatillos, onion, poblanos, jalapenos, garlic, and cilantro in a blender. Pulse a few times. Add the 1 cup of reserved cooking liquid and blend until smooth.

  4. Pour the green sauce from the blender into the cooking liquid in the large pot. Bring to a simmer over medium heat.

  5. Add the hominy and shredded chicken to the stew. Season with salt and pepper and cook until just heated through.

Source: The James Mobile Education Kitchen

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