Salads & Soups
Chicken Chile Verde Soup
Chicken Chile Verde Soup
Ingredients:
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
Directions
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.
Products Used
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Garlic Olive Oil
$18.00 – $39.00$18.00 – $39.00Only for registered clients
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Premium Extra Virgin Olive Oil
$18.00 – $39.00$18.00 – $39.00Only for registered clients