Chicken Verde Soup
Chicken Verde Soup: Simple easy to find from your pantry ingredients. This versatile Chicken Verde Soup can be made ahead for a freezer meal, made in just a few hours in a slow cooker or right away on the stove top. Scroll down for all the yummy details↓
How to Freeze Soup:
Storing soup in the freezer is a great way to preserve those savory leftovers without sacrificing the taste. Prepare soup and let it cool. Pour the soup into zip top freezer bags. Lay flat in the freezer. The soup is good up to 3 months.
Cooking Chicken Verde Soup in a Slow Cooker
Add all the ingredients to a slow cooker, cook on high 2 hours or on low 4 hours.
How to Make Chicken Verde Soup
This Mexican-inspired soup offers a burst of bold flavors but is light enough to serve along a full meal.
- INGREDIENTS
- chicken stock (store bought or homemade)
- shredded chicken
- fresno chili
- 3 (10 ounce) cans tomatillos
- ground cumin
- ground coriander
- ground chipotle chili pepper
- salt
- sour cream
- cilantro
- topping: cilantro, queso fresco and fried tortilla strips
- DIRECTIONS
- Pour stock into a large stock pot, add the shredded chicken, fresno chili, tomatillos, cumin, coriander, chipotle chile pepper and salt.
- Simmer for 45 minutes.
- Stir in the sour cream and cilantro.
- Serve the assortment of garnishes on the side.
MORE GREAT SOUP RECIPES
Chicken Verde Soup
Combining simple pantry ingredients to create a delicious light soup.
Ingredients
- 8 cups chicken stock (homemade or store bought)
- 1 whole rotisserie chicken from the deli (skin removed and shredded)
- 1 Fresno Chili, sliced in half, seeded and veined
- 3 (10 ounce) cans tomatillos, drained and chopped
- 1 tablespoon ground cumin
- 1½ teaspoons ground coriander
- ¼ teaspoon ground chipotle chili pepper
- 1 tablespoon salt
- 1 cup sour cream
- ½ cup fresh cilantro, chopper
- Garnish: chopped fresh cilantro, crumbled queso fresco, fried tortilla strips
Instructions
- Pour stock into a large stock pot, add the shredded chicken, fresno chili, tomatillos, cumin, coriander, chipotle chile pepper and salt.
- Simmer for 45 minutes.
- Stir in the sour cream and cilantro.
- Serve the assortment of garnishes on the side.
Click here to make homemade chicken stock→THE BEST CHICKEN STOCK RECIPE
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Hi Sheryl,
This is a great collection of soup, I want to try them all. Hope you have a great weekend and thanks for sharing your tasty recipes with Full Plate Thursday.
Come Back Soon!
Miz Helen
Sheryl, you’re INCREDIBLE!! I didn’t see one recipe that I wouldn’t try. The macaroni and bean soup looks really good. I’m half Italian on my mother’s side and there’s nothing better on a chilly night than a bowl of the macaroni and bean soup – or Pasta Vazu!, as we call it here in Boston. 🙂