One of my new comfort favorites. This Green Chile Chicken soup uses my salsa Verde and leftover chicken to make a comforting bite with a bit of heat. I topped this with crispy, fresh fried tortilla strips with lime and cilantro. I hope you have an occasion to whip this one out and if you do, feel free to share and let me know how it went!
Green Chile Chicken Soup
Yield: 2 ½ Quarts
Ingredients:
- 1 Quart Chicken Stock
- 1lb Shredded Chicken
- 1 Cup Heavy Cream
- 1 Cup Salsa Verde
- 14oz Yellow Onion-Diced
- 2oz Tequila
- 3 Tbsp Unsalted Butter
- 1 Tbsp Chile Powder
- 2 Tsp Mexican Oregano
- Kosher Salt- To Taste
- Black Pepper- To Taste
Toppings:
- Tortilla Strips
- Lime
- Sour Cream
- Fresh Cilantro
- Salsa Verde
Directions:
- In a heavy bottom pot over medium heat, add the butter. Once melted, add the onion and sweat for 3 -4 minutes.
- Season with salt, pepper, Chile powder and oregano. Add the salsa Verde and cook for another 2-3 minutes. Add the chicken and combine thoroughly.
- Add the tequila and cook until its evaporated then add the chicken stock.
- Reduce the heat and cook for another 8-10 minutes.
- Add the heavy cream and adjust the seasoning with salt, pepper and Chile powder.
- Simmer for another 3-5 minutes, pour a bowl and top with sour cream, tortilla strips, squeeze of lime, cilantro and a bit of salsa Verde.
- Enjoy!
