"This soup is perfect for beginners and pros alike. Each spoonful is a bite of chicken, cheese, tomato, lime and tortilla chips."
Chicken Verde Tortilla Soup
5
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- Recipe Card
Prep time: 20mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 cups chicken stock
- 1 onion, diced
- 1 tsp ground cumin
- 1/4 fresh cilantro (plus extra for garnish)
- 1 jalapeno, diced
- 1 chicken breasts
- 4 tomatillos, diced
- 1 bag Siete Lime Tortilla Chips, broken in small pieces
- 1/2 cup Monterrey Jack Cheese
- 1 lime, juiced
- sea salt, to taste (add one teaspoon to start and add more as needed)
Method
Step 1
In a stockpot, combine chicken stock, onion, cumin, cilantro, and jalapeños.
Step 2
Bring to a simmer and add chicken breast. Poach 10-12 minutes or until chicken is cooked through.
Step 3
Remove chicken breasts, set aside, and shred once cooled.
Step 4
Add tomatillo and some chips to still simmering poaching liquid.
Step 5
Simmer 1-2 minutes, and then blend with an immersion blender.
Step 6
Season with additional salt if needed. Return shredded chicken to soup to warm up, and serve.
Step 7
Garnish with additional chips, fresh cilantro, fresh lime juice, and shredded Monterrey Jack cheese.