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Salsa Verde Chicken Tortilla Soup
No joke: this is the most delicious chicken tortilla soup I have ever eaten.
Also no joke: I’m showing you step-by-step how to break down a whole chicken to make it extra rich and flavorful!
Rich, silky broth, soaked through with charred poblano peppers and sweet onion. Juicy chicken shredded off the bone. Crispy, crunchy tortilla strips — I’ll show you the simplest way to bake these up using a grain-free tortilla. So good! A fresh salsa verde of tomatillos, lime, and cilantro to make sure you don’t confuse this with any other delicious chicken soup you’ve ever had.
Warm, nourishing, truly 10/10, and the perfect thing to make if you’re kicking a cold or just want that mojo back — enjoy!
See this recipe come to life on IG.
Salsa Verde Chicken Tortilla Soup
Prep time: 30 minutes
Cook time: 45 minutes
Serves: 6
Ingredients:
Soup:
2 poblano peppers
2 ribs celery
1 medium red onion, coarsely chopped
1 green bell pepper, stemmed, seeded and cut into large chunks
3 cloves garlic
1 jalapeno, seeded for mild
2 tablespoons extra-virgin olive oil
1 whole chicken, broken down into 6 pieces
1 quart chicken stock
Radishes, thinly sliced on mandolin to garnish
Hot sauce, to garnish
Full-fat Greek yogurt, to garnish
Diced ripe avocado, optional to garnish
Kosher salt and freshly ground black pepper, to taste
Tortilla Strips:
6 Chickpea tortillas, cut into ¼ to 1/2-inch wide strips
Avocado oil cooking spray
Fresh Tomatillo Salsa:
5-6 tomatillos, husked and rinsed off for any stickiness and quartered
½ to 1 whole jalapeno, depending on spiciness
½ white onion, cut into large chunks
2 cloves garlic
¼ cup cilantro leaves and tender stems, plus additional to garnish
1-2 limes, juiced
Instructions:
•Place the poblano peppers directly over a gas flame or underneath the broiler and allow to char on all sides, 7 to 9 minutes. Once charred, place into a bowl and cover with plastic wrap to steam. Allow to cool for 10 minutes, then gently rub off the charred outer layer using a kitchen towel and discard. Stem, seed, and roughly chop the peppers.
•Preheat the oven to 400ºF and line a baking sheet with parchment paper.
•In the bowl of a food processor fitted with the blade attachment, add the roasted poblanos, celery, red onion, green bell pepper, garlic and jalapeno and pulse until the veggies are chopped (not finely just a regular chop). Remove to a bowl and set aside. Keep the food processor nearby!
•In a large Dutch oven or heavy-bottomed pot heat the olive oil over medium-high heat. Season the chicken with salt and sear skin-side down on all sides until golden brown, 7 to 9 minutes. Remove to a plate and repeat with remaining chicken if needed, it may be best to do this in batches.
•Once the chicken has been seared, add in the chopped veggie mixture and allow to cook until softened, about 4 minutes, and season with salt. Add the chicken pieces back to the pot with the chicken stock. Bring to a boil over high heat then reduce to a simmer over medium-low heat. Allow to simmer for 15 to 20 minutes until the chicken is cooked through and registers 165ºF on a meat thermometer.
•Meanwhile, place the tortilla strips on the prepared baking sheet. Spray the tortilla strips lightly with cooking spray and sprinkle with salt. Allow to bake for 12 to 16 minutes until lightly golden and toasted. Allow to cool completely, they will crisp even more as they cool.
•Next assemble, the fresh tomatillo salsa. In the bowl of the same food processor with the blade attachment add the tomatillos, jalapeno, white onion, garlic, cilantro and lime juice. Pulse until smooth and season with salt. Remove to an airtight container.
•Once the chicken is cooked through, remove to a cutting board and allow to cool slightly. Shred the chicken off the bone and add back to the pot, discarding the skin and bones. Stir to combine in the soup and season again to taste.
•To serve, ladle the soup into bowls, top with a hearty spoonful of the tomatillo salsa, some of the tortilla strips, radishes, hot sauce, Greek yogurt, cilantro and avocado. Serve.
•Store the tomatillo salsa for up to a week in an airtight container in the refrigerator.
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