Verde Chicken Soup

• servings: 4 servings
• active time: 35 minutes
• total time: 1 hour 20 minutes

Ingredients

10 tomatillos, (outer layer removed and sliced in half and roasted)

2 poblano peppers, (roughly chopped and roasted)

2 Italian peppers, (roughly chopped and roasted)

1 dizzle EVOO

1 white onion, (roughly chopped)

2 cloveds garlic

½ lime, (juice)

1 bunch cilantro

4 cups chicken stock,

2 cups cooked chicken, (cubed or shredded)

Salt & pepper, (for seasoning)

Cilantro

Jalapeno Slices

Lime Wedges

Chopped White Onion

Radish

Sliced Avocado

Directions

Add the tomatillos and peppers to a baking sheet and drizzle with EVOO, salt & pepper. Roat the tomatillos and peppers at 375 degrees for 35 minutes or until the tomatillo skins are golden brown.

Add your tomatillos, peppers and all the cooking juices to large saucepan and blend together with an immersion blender.

Now add your onion, garlic, lime and cilantro to the saucepan and blend together. Simmer the sofrito ingredients on low together for ~10 minutes with a pinch of salt and ground pepper.

Once the sofrito is aromatic, add your chicken stock and the cooked chicken, see notes about using fresh chicken.

Cover the saucepan and continue cooking on low for 35 - 45 minutes.

Once the soup is done, taste and add more salt & ground pepper, if needed. Serve warm, with your favorite garnishes and cheers 🍻.