Description
A deliciously thick and hearty green chicken chili soup made with shredded chicken, poblano peppers, and salsa verde.
Ingredients
Scale
- 2 cups shredded chicken
- 1 medium onion, chopped
- 2 poblano peppers, diced
- 2 cups salsa verde
- 1 cup corn (canned or frozen)
- 1 can (15 oz) white beans, drained and rinsed
- Sour cream (optional, for serving)
- 1 ripe avocado, sliced
- Fresh cilantro, chopped, for garnish
- Additional chopped onions, for garnish
Instructions
- Sauté onions and poblano peppers in a large pot until soft, about 5-7 minutes.
- Add shredded chicken, salsa verde, corn, and white beans. Stir to combine.
- Pour in enough water or chicken broth to achieve desired consistency.
- Simmer for about 30 minutes until thick and green.
- Serve hot, garnished with sour cream, avocado, cilantro, and chopped onions.
Notes
Best eaten fresh the same day; if stored, add avocado and sour cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg