Easy Salsa Verde Soup
Equipment
- Large pot
Ingredients
- Chicken thighs and legs or rotisserie chicken
- 64 oz chicken broth use bone broth for additional nutirents
- 2 cans white beans
- 2 garlic cloves minced
- 1/2 yellow onion diced
- 2 bay leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp black pepper
- salt to taste
For the salsa verde
- 6-8 tomatillos
- 1 serrano peppers poblano *check notes*
- 2 jalapeño
- 1/2 white onion
- 3 garlic cloves
- handful cilantro
- 1 lime juice
- 1/2 tsp chicken bouillon
- salt and pepper to taste
toppings
- avocado slices
- sour cream
- shredded cheese
- jalapeño slices
Instructions
For the salsa verde
- Preheat your oven to broil.On a baking sheet, arrange the tomatillos, 1/4 onion, jalapeño, and Serrano peppers. Drizzle with olive oil and season with salt. Rub the ingredients until they are evenly coated.
- Broil on low for 10 minutes. After 10 minutes, add 3 garlic cloves to the baking sheet.
- Increase the heat to high broil and continue roasting for another 8 minutes, checking frequently and flipping as needed. The tomatillos should change color and become charred.
- Allow the roasted vegetables to cool slightly before transferring them to a blender. Add the cilantro, 1/4 raw white onion, chicken bouillon, and additional salt. Pulse until the mixture is smooth.
- Squeeze in fresh lime juice and mix until well combined. Taste and adjust the salt if necessary.
For the soup
- In a large pot, heat olive oil over medium heat. Add the onions and sauté until they become fragrant and soften, about 3 minutes. Stir in the minced garlic and sauté for an additional 2 minutes.
- Next, pour in the chicken broth and season with onion powder, garlic powder, cumin, black pepper, and salt to taste. Bring the mixture to a boil, then add in the chicken pieces. (I used chicken thighs and drumsticks.)
- Next, pour in the chicken broth or water and season with onion powder, garlic powder, cumin, black pepper, and salt to taste. Bring the mixture to a boil, then add in the chicken pieces (I used chicken thighs and drumsticks).
- Add in 2 bay leaves, cover, and boil for 25-30 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it.
- Pour in 2 cans of white beans along with 2 cups of the salsa verde. Bring the mixture to a low simmer. Then, add in the shredded chicken and cook for about 10-15 more minutes, or until the beans soften.
To assemble
- Ladle the soup into a bowl over white rice, if desired. Top with your favorite toppings; we recommend fresh cilantro, crispy tortilla strips, shredded cheese, and avocado slices.
- Enjoy!
Notes
If you’re not a fan of spice, you can skip the serranos and use poblano or jalapeño instead. To keep the heat down, just remove the seeds.
You can broil on high or low—there's no need to increase the heat. I just recommend this to prevent the ingredients from blistering too quickly.