Chicken Verde Soup
Chicken Verde Soup: Simple, easy-to-find pantry ingredients. This versatile Chicken Verde Soup can be made ahead for a freezer meal, in a slow cooker in just a few hours, or right away on the stovetop. Scroll down for all the yummy details↓
How to Freeze Soup:
Freezing soup is a great way to preserve those savory leftovers without sacrificing taste. Prepare soup and let it cool. Pour the soup into zip-top freezer bags. Lay flat in the freezer. The soup is good up to 3 months.
Cooking Chicken Verde Soup in a Slow Cooker
Add all the ingredients to a slow cooker, cook on high 2 hours or on low 4 hours.
How to Make Chicken Verde Soup
This Mexican-inspired soup offers a burst of bold flavors but is light enough to serve along a full meal.
- INGREDIENTS
- chicken stock (store-bought or homemade)
- shredded chicken
- fresno chili
- 3 (10-ounce) cans tomatillos
- ground cumin
- ground coriander
- ground chipotle chili pepper
- salt
- sour cream
- cilantro
- Topping: cilantro, queso fresco, and fried tortilla strips
- DIRECTIONS
- Pour stock into a large stockpot, add the shredded chicken, Fresno chili, tomatillos, cumin, coriander, chipotle chili pepper, and salt.
- Simmer for 45 minutes.
- Stir in the sour cream and cilantro.
- Serve the assortment of garnishes on the side.
MORE GREAT SOUP RECIPES
Yield: SERVES 4-6
Chicken Verde Soup
Combining simple pantry ingredients to create a delicious light soup.
Ingredients
- 8 cups chicken stock (homemade or store bought)
- 1 whole rotisserie chicken from the deli (skin removed and shredded)
- 1 Fresno Chili, sliced in half, seeded and veined
- 3 (10 ounce) cans tomatillos, drained and chopped
- 1 tablespoon ground cumin
- 1½ teaspoons ground coriander
- ¼ teaspoon ground chipotle chili pepper
- 1 tablespoon salt
- 1 cup sour cream
- ½ cup fresh cilantro, chopper
- Garnish: chopped fresh cilantro, crumbled queso fresco, fried tortilla strips
Instructions
- Pour stock into a large stock pot, add the shredded chicken, fresno chili, tomatillos, cumin, coriander, chipotle chile pepper and salt.
- Simmer for 45 minutes.
- Stir in the sour cream and cilantro.
- Serve the assortment of garnishes on the side.
Click here to make homemade chicken stock→THE BEST CHICKEN STOCK RECIPE
Sheryl, you’re INCREDIBLE!! I didn’t see one recipe that I wouldn’t try. The macaroni and bean soup looks really good. I’m half Italian on my mother’s side and there’s nothing better on a chilly night than a bowl of the macaroni and bean soup – or Pasta Vazu!, as we call it here in Boston. 🙂
Hi Sheryl,
This is a great collection of soup, I want to try them all. Hope you have a great weekend and thanks for sharing your tasty recipes with Full Plate Thursday.
Come Back Soon!
Miz Helen