Description
This vibrant Green Chile Chicken Soup is a comforting, zesty blend of roasted tomatillos, jalapeños, and tender chicken thighs simmered with potatoes, green chiles, and aromatic spices. Roasting the vegetables brings a smoky depth of flavor, while fresh cilantro and lime juice brighten the soup. Perfect served with crunchy tortilla chips and creamy avocado for a deliciously satisfying meal.
Ingredients
Scale
Roasted Vegetables
- 1 pound tomatillos (husks removed)
- 1 pint cherry tomatoes
- 2 jalapeños (halved and seeded)
- 1 tablespoon avocado oil (divided)
- ½ teaspoon salt (divided)
Soup Base and Meat
- 1 ½ pounds boneless skinless chicken thighs
- 1 small white onion (finely diced)
- 4 garlic cloves (finely minced)
- 1 pound Yukon gold potatoes (peeled and cut into 1-inch pieces)
- 5 cups chicken broth
- 2 (4-ounce) cans diced green chiles (mild)
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 2 tablespoons avocado oil (divided)
- 2 teaspoons salt (divided)
Fresh Garnishes
- ½ bunch cilantro (stems and leaves, plus more for serving)
- 1 tablespoon lime juice (from 1 lime, plus more for serving)
- 1 (15.25-ounce) can corn (drained)
- Tortilla chips (optional)
- Avocado (pitted and peeled, optional)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 450°F. Line a large sheet pan with parchment paper. Place the tomatoes, jalapeños, and tomatillos on the pan. Drizzle with 1 tablespoon avocado oil and sprinkle with ½ teaspoon salt. Toss to coat and roast for 20-25 minutes until the tomatillos and tomatoes are blistered. Allow to rest at room temperature for 5 minutes.
- Prepare Tomatillo Mixture: Add the roasted tomatillos and jalapeños (exclude the tomatoes) to a large food processor and blend for 30-60 seconds until smooth. Add cilantro and lime juice, and pulse 10-15 times until cilantro is finely chopped. Set aside this vibrant mixture.
- Cook Chicken Thighs: Season chicken thighs evenly with ½ teaspoon salt. Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. Once shimmering, add chicken thighs and cook 4-5 minutes per side until golden brown. They don’t need to be fully cooked here. Transfer to a clean plate.
- Sauté Vegetables: Add remaining 1 tablespoon avocado oil to the pot. Add diced onion and cook for 2-3 minutes until translucent. Add potatoes and cook 4-5 minutes until they start to soften. Stir in minced garlic and sauté 30 seconds until fragrant.
- Add Soup Ingredients: Pour the tomatillo mixture into the pot. Stir in chicken broth, diced green chiles, oregano, cumin, 1 teaspoon salt, and black pepper. Mix well to combine all flavors.
- Simmer Chicken: Nestle the chicken thighs into the soup, ensuring they are submerged. Increase heat to high to bring the soup to a boil. Once boiling, reduce heat to medium-low and simmer for 10 minutes until chicken is fully cooked.
- Shred Chicken: Use tongs to remove chicken thighs and place on a cutting board. Shred meat finely with two forks.
- Finish Soup: Return shredded chicken to the pot along with drained corn and roasted tomatoes. Continue simmering for 5 more minutes until the potatoes are tender and flavors meld.
- Serve: Ladle soup into bowls and garnish with tortilla chips, sliced avocado, lime wedges, and additional cilantro as desired for added texture and freshness.
Notes
- For extra heat, leave jalapeño seeds in or add more jalapeños.
- Use bone-in chicken thighs for deeper flavor, but increase cooking time slightly.
- Substitute chicken broth with vegetable broth to make a vegetarian version (omit chicken accordingly).
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
- Roasting the green chiles along with the tomatillos and jalapeños can enhance smoky flavors.
