Chicken Verde Soup Recipe

If you’re on the hunt for a comforting, flavorful, and nutritious soup, look no further than Chicken Verde Soup. This dish brings together the freshness of green chilies, tangy tomatillos, and tender chicken, simmered into a rich, satisfying broth. Whether it’s a chilly day or you’re craving something with a kick, Chicken Verde Soup is guaranteed to hit the spot. What’s fantastic about this recipe is that it’s not only delicious, but it’s also easy to make, making it a perfect weeknight meal or a weekend indulgence.

What sets Chicken Verde Soup apart from other soups is its bold, vibrant flavors. The key ingredient, verde (meaning green in Spanish), refers to the green sauce made from tomatillos, green chilies, and cilantro. It’s the perfect balance of spicy, tangy, and earthy, and it elevates the chicken to a whole new level. This soup also has a versatile texture, ranging from chunky to smooth, depending on how you blend it.

Whether you’re serving it with a side of crispy tortilla chips or a sprinkle of fresh cilantro, Chicken Verde Soup is sure to warm both your stomach and your soul. So, let’s dive into the recipe and break down all the essentials for making this delicious dish!

Here’s a simple yet flavorful Chicken Verde Soup recipe that you can make in under an hour, with just a handful of ingredients. This recipe is great for meal prep, as it can be stored in the fridge for up to a week or frozen for later.

Ingredients Needed

Chicken breasts or thighs: I prefer boneless, skinless chicken breasts for a leaner option, but thighs add a rich flavor and are harder to dry out.
Tomatillos: These small, green fruits form the base of the verde sauce. They have a tangy flavor that pairs perfectly with the chili.
Green chilies: You can use jalapeños, serrano peppers, or even poblano peppers, depending on how much heat you want.
Garlic: A few cloves for aromatic depth.
Onion: Yellow onion works best for its sweetness and complexity.
Chicken broth: The backbone of the soup. You can use store-bought or homemade for a more personalized touch.
Cilantro: Fresh cilantro enhances the flavor with its herby freshness.
Lime: A squeeze of lime at the end brightens up the entire dish.
Tortilla chips: Optional, but they make a perfect crunchy garnish to contrast the soup’s texture.

Cooking Instructions

Prepare The Verde Sauce
- In a large pan, roast the tomatillos and green chilies over medium heat for about 5-7 minutes, turning occasionally until their skins begin to blacken and soften. You can also do this under a broiler for quicker results.
- Once roasted, remove the stems from the chilies and peel the husks off the tomatillos. Add both into a blender with garlic, half of the cilantro, and a pinch of salt. Blend until smooth.
Cook The Chicken
- In a large pot, add the chicken breasts (or thighs) and pour in the chicken broth. Bring it to a simmer over medium-high heat and cook for about 15-20 minutes, or until the chicken is fully cooked.
- Once the chicken is done, remove it from the pot, shred it using two forks, and set it aside.
Combine And Simmer
- In the same pot, add the roasted verde sauce, chopped onion, and a bit more chicken broth if needed to reach your desired consistency. Stir everything together and bring it to a simmer for about 10-15 minutes.
- Add the shredded chicken back into the pot and stir in the rest of the cilantro. Allow the flavors to meld for another 5 minutes.
Final Touches
- Taste the soup and add salt, pepper, or extra lime juice as needed. Serve with tortilla chips on top for some crunch and a dollop of sour cream if desired.

Ingredient Insights

Tomatillos: These small, green fruits often get overlooked, but they’re packed with flavor. They have a slightly tart, citrusy taste that makes them the perfect base for green sauces. When selecting tomatillos, make sure their husks are tight and they feel firm. They should be vibrant green with no signs of wrinkles.
Green Chilies: Whether you go with jalapeños or serranos, the type of chili you choose will dictate the level of heat in the soup. Jalapeños offer a mild to moderate heat, while serranos bring a bit more fire. If you want to tone down the heat, remove the seeds and ribs from the chilies before adding them to the soup.
Chicken Broth: Opt for low-sodium broth to control the salt levels in your soup. If you prefer a richer, fuller flavor, homemade chicken broth is always a great choice, though store-bought works just fine in a pinch.

Expert Tips

Adjusting the heat: If you’re sensitive to spice, remove the seeds and membranes from the chilies before blending them. You can also use a mild green pepper like a poblano if you want a more subtle flavor without the heat.
Blending the soup: For a smoother soup, blend the verde sauce until it’s fully pureed. If you prefer a chunkier texture, pulse the sauce just a few times to leave some larger bits.
Chicken substitution: You can also use cooked rotisserie chicken for a quicker, more convenient option. Just shred it and toss it in the pot toward the end of cooking to absorb all the flavors.
Make it creamy: If you like your soup creamy, add a splash of heavy cream or coconut milk right before serving. This will create a richer, more indulgent texture without overpowering the other flavors.

Recipe Variations

Vegetarian Version: Swap the chicken for beans (black beans, pinto beans, or white beans work well). You can also add roasted vegetables like zucchini or corn to bulk up the dish.
Spicy Version: For an extra kick, throw in a couple of chipotle peppers in adobo sauce. Their smoky, fiery flavor will add depth to the verde sauce.
Slow Cooker Version: If you prefer to set it and forget it, you can throw all the ingredients into a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. This method allows the flavors to develop even further.
Keto/Low-Carb Version: For a keto-friendly twist, simply skip the tortilla chips and serve the soup with a side of avocado slices or low-carb crackers.

Final Words

Chicken Verde Soup is one of those dishes that’s incredibly simple to make, yet its flavor complexity makes it feel like you’re enjoying something much more gourmet. The combination of zesty tomatillos, heat from the green chilies, and savory chicken makes for an unforgettable meal. Whether you’re looking for a quick weeknight dinner or something to impress your guests, this soup fits the bill.

Chicken Verde Soup Recipe