Chicken Soup Verde

Transform your dinner table with this vibrant and zesty Chicken Soup Verde, a flavorful twist on classic chicken soup. This comforting recipe combines tender, seared chicken thighs with the tangy brightness of tomatillos, a hint of heat from jalapeño, and the rich aroma of cumin and oregano—all simmered to perfection in a savory chicken broth. Fresh cilantro and a splash of lime juice bring a pop of freshness, while garnishes like creamy avocado, crunchy radishes, and crispy tortilla chips add irresistible texture. Perfect for a cozy meal, this hearty soup is ready in under an hour and brimming with flavor in every spoonful. Whether you're seeking a soulful pick-me-up or a crowd-pleasing dinner, this Mexican-inspired Chicken Soup Verde will leave everyone coming back for seconds.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 medium white onion (chopped)
• 3 garlic cloves (minced)
• 1 jalapeño (seeded and diced)
• 8 tomatillos (husked and quartered)
• 6 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0.5 cup fresh cilantro (chopped)
• 2 tbsp lime juice
• 1 avocado (sliced, for garnish)
• 4 radishes (thinly sliced, for garnish)
• 1 cup tortilla chips (for serving)

Directions

Step 1

Season the chicken thighs with 1 tsp of salt and 0.5 tsp of black pepper on both sides.

Step 2

In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat. Add the chicken thighs and sear on both sides until browned, about 3-4 minutes per side. Remove the chicken and set aside.

Step 3

In the same pot, add the chopped onion. Sauté for 5 minutes until softened and translucent.

Step 4

Add the minced garlic, diced jalapeño, and quartered tomatillos. Cook for 3-4 minutes, stirring frequently, until the tomatillos soften slightly.

Step 5

Pour in the chicken broth, and stir in the ground cumin and dried oregano. Bring the mixture to a simmer.

Step 6

Return the seared chicken thighs to the pot. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Step 7

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

Step 8

Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with more salt or lime juice if needed.

Step 9

Ladle the Chicken Soup Verde into bowls and garnish with sliced avocado, thinly sliced radishes, and tortilla chips. Serve immediately and enjoy!

Nutrition Facts

Serving size	(3487.7g)

Amount per serving	% Daily Value*
Calories	1656.9

Total Fat 88.5g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 384.7mg	0%
Sodium 6507.0mg	0%
Total Carbohydrate 141.5g	0%
Dietary Fiber 31.7g	0%
Total Sugars 48.4g
Protein 108.5g	0%

Vitamin D 0IU	0%
Calcium 518.3mg	0%
Iron 18.7mg	0%
Potassium 6090.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 24.2%

Carbs: 31.5%