Craving a soup that'll transport your taste buds straight to the vibrant streets of the Southwest? Get ready to dive into a culinary adventure with this mouthwatering Southwestern Chicken Verde Soup that promises to be your new comfort food obsession! In just 45 minutes, you'll create a tantalizing dish that combines the zesty kick of salsa verde, tender shredded chicken, and a symphony of hearty ingredients that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, cooked and shredded
- 4 cups chicken broth
- 1 jar salsa verde
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 onion, chopped
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the onion, draining and rinsing the black beans, and ensuring the chicken is cooked and shredded.
- In a large pot or Dutch oven, heat a small amount of oil over medium heat. Sauté the chopped onion until translucent and slightly softened, approximately 3-4 minutes.
- Add the cumin to the onions and stir, cooking for an additional 30 seconds to release the spice's aromatic oils.
- Pour in the chicken broth and salsa verde, stirring to combine and create the soup base.
- Add the shredded chicken thighs, black beans, and corn to the pot. Stir to distribute ingredients evenly.
- Bring the soup to a gentle simmer and cook for 20-25 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- If desired, garnish with optional toppings like chopped cilantro, sour cream, diced avocado, or tortilla strips before serving.
- Ladle the hot soup into bowls and serve immediately, enjoying the rich, tangy flavors of the Southwestern Chicken Verde Soup.
Tips
- For maximum flavor, use homemade or high-quality salsa verde to elevate the soup's taste profile.
- If you're short on time, rotisserie chicken works perfectly as a quick substitute for freshly shredded chicken thighs.
- To enhance the soup's depth, consider toasting the cumin in a dry skillet for 30 seconds before adding it to the onions to release its full aromatic potential.
- For a creamier texture, you can stir in a splash of heavy cream or Greek yogurt just before serving.
- Make this soup ahead of time - it actually tastes even better the next day as the flavors continue to meld and develop overnight.
- Customize your toppings! Experiment with fresh jalapeños, lime wedges, or crumbled queso fresco to add your personal touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: g
Cholesterol: 110mg
