Green Chicken Chili Soup - Quart Recipe
Serves Up to 4. Roasted tomatillos and chilis, tender hominy, roasted chicken breast, and authentic masa. Comforting on a crisp cool evening, but also enlivening on a warm sunny day. In other words, it’s good anytime.
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Ingredients
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Base Ingredients
Seasonings and Spices
Garnishes
Method
Preparation
- 1
Roast Tomatillos and Chilis
Preheat your oven to 425°F (220°C). Place the tomatillos and green chilis on a baking sheet and roast for 15-20 minutes, or until the skins are charred and blistered. Remove them from the oven and let cool before peeling off any charred skins.
- 2
Prepare Chicken
If using raw chicken breast, season with salt and pepper, then bake at 375°F (190°C) for 25-30 minutes or until cooked through. Shred the chicken once cooled. If using pre-cooked chicken, shred and set aside.
Cooking the Soup
- 3
Sauté Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes until the onions are translucent.
- 4
Combine Ingredients
Add the roasted tomatillos and chilis to the pot, along with the shredded chicken, hominy, chicken broth, cumin, oregano, salt, and black pepper. Stir well to combine.
- 5
Simmer
Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking.
- 6
Thicken the Soup
In a small bowl, mix the masa harina with a little water to form a paste. Slowly stir this into the soup to thicken it. Allow it to simmer for an additional 5-10 minutes.
- 7
Finish with Lime Juice
Stir in the lime juice and adjust seasoning if necessary. Remove from heat.
Serving
- 8
Serve
Ladle the soup into bowls and top with chopped cilantro, diced avocado, and a dollop of sour cream. Enjoy your Green Chicken Chili Soup!
