Description
This recipe is for a super easy and delicious green chicken tortilla soup that is perfect for any time of year. The soup is made with chicken, tomatillos, green peppers, cilantro, and a variety of spices. It is topped with fried tortilla strips, Mexican cheese, pico de gallo, and sour cream.
Ingredients
4 chicken breasts with ribs
2 quarts of water
1/2 onion
5 garlic cloves
2 bay leaves
Salt to taste
1 tablespoon Adobo seasoning
Handful of cilantro
12 small tomatillos
3 Chile Serranos or jalapenos
5 roasted and clean green peppers
1/4 of an onion
4 garlic cloves
1 tablespoon pumpkin seeds
1 teaspoon coriander seeds
1 teaspoon peppercorn
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon garlic salt
1 can of corn
20 corn tortillas
Oil for frying
Lime juice to taste
Mexican cheese to taste
Pico de gallo with avocado to taste
Sour cream to taste
Instructions
- In a large pot, bring 2 quarts of water to a boil. Add 1/2 onion, 5 garlic cloves, 2 bay leaves, and 4 chicken breasts with ribs. Add salt to taste.
- Once the water comes to a boil, remove the foam from the top. Add 1 tablespoon of Adobo seasoning and a handful of cilantro. Reduce heat to medium-low, cover, and cook for about 25 minutes.
- After 25 minutes, remove the chicken, cilantro, onion, and garlic cloves from the pot.
- To the remaining broth, add 12 small tomatillos and 3 Chile Serranos or jalapenos. Cook for 3-5 minutes.
- Transfer the tomatillos and Chiles to a blender cup with 1 cup of the broth. In the same blender cup, add 5 roasted and clean green peppers, 1/4 of an onion, 4 garlic cloves, 1 tablespoon of pumpkin seeds, 1 teaspoon of coriander seeds, 1 teaspoon of peppercorn, 1 teaspoon of oregano, 1 teaspoon of ground cumin, 1 teaspoon of garlic salt, and a handful of cilantro. Blend until smooth.
- Shred the chicken and set it aside.
- Cut 20 corn tortillas into small strips. In a frying pan, heat oil on medium heat. Fry the tortilla strips until golden brown. Remove from oil, drain as much oil as possible, sprinkle with salt, and repeat for the remaining tortilla strips.
- Return the pot with the broth to medium heat. Add the blended sauce, and a little bit of water if needed. Allow it to come to a simmer.
- Once it comes to a simmer, add the shredded chicken and 1 can of corn. Reduce the heat to the lowest setting, and allow it to come to a simmer.
- Add the juice of 1 lime, mix, and taste for salt.
- Serve the soup with the tortilla strips on top, Mexican cheese, pico de gallo with avocado, and sour cream.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Boiling, Blending, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 365
- Sugar: 8g
- Sodium: 1238mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg