Description
Mexican kitchens inspire this salsa verde tortilla soup, blending zesty green salsa with hearty chicken and crispy tortilla strips. Comfort meets bold flavors in a bowl that promises warmth and excitement for spice seekers who crave authentic southwestern comfort.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless chicken thighs
Vegetables and Herbs:
- 1 cup tomatillos (roasted)
- 2 garlic cloves (roasted)
- 1/2 cup cilantro (fresh)
Base and Liquid Ingredients:
- 4 cups (960 milliliters) low-sodium chicken broth
- 1 cup corn tortillas (cut into strips)
- Olive oil
- Salt
- Pepper
Instructions
- Roast tomatillos and garlic at 425F (220C) on a baking sheet drizzled with olive oil for 20 minutes until vegetables become soft and slightly charred.
- Season chicken thighs with salt and pepper, then sear in a large pot over medium heat for approximately 5 minutes per side until golden brown and caramelized.
- Remove chicken from pot and set aside to cool slightly.
- Pour chicken broth into the same pot, adding roasted tomatillos and garlic. Gently simmer the mixture, stirring occasionally to blend flavors.
- Shred the cooled chicken thighs into bite-sized pieces and return to the simmering broth.
- Allow soup to continue simmering for an additional 10 minutes to meld the ingredients together.
- Just before serving, stir in freshly chopped cilantro for a bright, herbaceous flavor.
- Ladle hot soup into serving bowls and top with crispy tortilla strips for added texture and crunch.
Notes
- Roast tomatillos and garlic on high heat to develop a deep, smoky flavor that elevates the soup’s complexity.
- Use bone-in chicken thighs for richer, more tender meat that falls apart easily and adds incredible depth to the broth.
- Customize heat levels by adding jalapeños during roasting or adjusting with hot sauce for spice-loving diners.
- Make this gluten-free by using corn tortilla strips and ensuring chicken broth is certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg