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Salads & Soups

Chicken Chile Verde Soup

Chicken Chile Verde Soup


2 lbs boneless, skinless chicken thighs

8 tomatillos

1 cup corn

1 cup spinach fresh

2 tbsp Garlic Olive Oil

1 bunch cilantro

Juice of 3 limes

1 jalapeño, roughly chopped

1 large garlic clove

2 tbsp EVOO

1 tsp cumin

1 tsp chili powder

1 tsp each salt and pepper

¼ cup water

4 cups stock of choice


Peel and wash the tomatillos. Chop them in half then layer on a baking sheet toss them with Garlic Olive Oil. Broil tomatillos in oven for 5 minutes or until tops are blistered and blackened.

In a food processor, combine blistered tomatillos, cilantro, lime juice, jalapeño, fresh garlic, cumin, chili powder, EVOO, salt, pepper and water. Puree into a verde sauce.

In a slow cooker, add verde sauce, chicken, and Stock of choice. Cook for four hours on high or eight on low. When ready to serve, remove chicken and shred with a fork.

Taste broth and adjust seasonings to taste. Add chicken, corn and fresh spinach to create a soup and serve.

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