Description
This vibrant Green Chile Chicken Soup is a restorative, soulful dish featuring a tangy base of oven-roasted tomatillos, jalapeños, and cherry tomatoes. Filled with tender chicken thighs, creamy Yukon gold potatoes, and green chiles, this Southwestern-inspired soup strikes a perfect balance between earthy depth and bright acidity. It is a nutritious, straightforward, and satisfying meal that is perfect for a comforting weeknight dinner, and the flavors only improve when enjoyed as leftovers the next day.
Ingredients
1 pound fresh tomatillos, husked and rinsed
1 pint cherry tomatoes
2 jalapeño peppers, halved and seeded
3 tablespoons avocado oil, divided
2 teaspoons sea salt, divided
1.5 pounds chicken thighs, boneless and skinless
1 large onion, diced
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
4 cups chicken bone broth
2 large Yukon gold potatoes, diced
1 cup frozen corn kernels
1 can (4 ounces) chopped green chiles
1/2 cup fresh cilantro, chopped
Instructions
Preheat oven to 400°F (200°C).
Toss tomatillos, cherry tomatoes, and jalapeños with 1 tablespoon avocado oil and 1 teaspoon salt on a baking sheet; roast for 20 minutes.
Transfer roasted vegetables to a blender and purée until smooth.
In a large pot, heat remaining oil over medium-high heat and brown the chicken thighs; remove and dice into bite-sized pieces.
Sauté the onion in the same pot until translucent, add garlic, cumin, and oregano, cooking until fragrant.
Stir in the blended vegetable mixture, chicken broth, diced chicken, potatoes, and green chiles.
Simmer for 25 minutes or until potatoes are tender and chicken is cooked through.
Stir in corn and cook for an additional 5 minutes.
Season with remaining salt and garnish with fresh cilantro before serving.
Notes
Roasting the vegetables is key to building deep, caramelized flavors. You can adjust the heat level by keeping the seeds in the jalapeños or adjusting the quantity of green chiles. Store in an airtight container in the refrigerator for up to 4 days.