Chili Verde Soup Recipe

This Chili Verde Soup recipe offers a delightful combination of chicken, salsa verde, and warming spices. The unique blend of ingredients creates a comforting and hearty soup, perfect for any time of the year. The chicken is spiced with cumin and chili powder, then simmered in a flavorful broth made from salsa verde and chicken stock. The addition of corn and hominy adds texture and depth to the soup, leaving a satisfying and homely feel with every spoonful.

Photos of Chili Verde Soup Recipe

While most ingredients in this recipe are common pantry staples, hominy might not be as familiar. Hominy is dried corn kernels that have been treated with an alkali in a process called nixtamalization. It has a unique, slightly sweet flavor and a distinctive chewy texture, making it a perfect addition to our soup. You can usually find canned hominy in the international aisle of most supermarkets.

Ingredients for Chili Verde Soup

Chicken breasts: These are the protein base of our soup, adding a hearty and satisfying element.

Cumin: This spice gives the chicken a warm, earthy flavor.

Chili powder: This adds a little heat to the soup and complements the other spices.

Salsa verde: This tangy and slightly spicy sauce forms the flavorful base of our soup.

Chicken stock: This adds depth and richness to the soup.

Corn: This adds sweetness and texture.

Hominy: This adds a unique texture and slightly sweet flavor to the soup.

Cilantro: This fresh herb adds a pop of color and fresh flavor.

Scallions: These add a hint of onion flavor without overwhelming the soup.

Cheddar cheese, avocado, sour cream: These are used as garnish, adding creaminess, richness, and a bit of sharpness.

One reader, Deidre Martz says:

This chili verde soup recipe is a game-changer! The flavors are so vibrant and the combination of salsa verde and chicken creates a delicious, hearty soup. The hominy and corn add a nice texture, and the garnishes take it to the next level. It's a must-try for any soup lover!

Deidre Martz

Cooking Techniques for Chili Verde Soup Recipe

How to sear the chicken: Sear the chicken in a hot skillet with oil, seasoning both sides with cumin, chili powder, salt, and pepper until cooked through. Set aside and let cool before cubing.

How to simmer the soup: Heat up the salsa verde in a large pot, add chicken stock, and bring to a simmer. Add corn, hominy, and chicken, and let simmer for 5 to 10 minutes. Then add the cilantro and scallions and simmer for another 2 minutes.

How to garnish the soup: Garnish the soup with avocado, cheese, a dollop of sour cream, and more cilantro before serving.

How To Make Chili Verde Soup

This Mexican-inspired green chili soup or Chili Verde is a combination of creamy and spicy flavors using chicken, salsa verde, and chicken stock.

Preparation: 5 minutes

Cooking: 25 minutes

Total: 30 minutes

Serves:

Ingredients

1tbspextra virgin olive oil
1lbchicken breasts,boneless skinles
2tspground cumin
2tspchili powder
1cupsalsa verde
3cupchicken stock
14½ozhominy,drained, rinsed
11ozcorn,drained
¾cupcilantro,chopped
2scallions,finely sliced

For Garnish:

cheddar cheese,grated
avocado,cubed
sour cream
salt and pepper,to taste

Instructions

Heat the oil in a skillet over medium-high heat. Add the marinated chicken to hot oil.
Season both sides with cumin, chili powder, and salt and pepper. Sear for 4 to 5 minutes. Repeat to both sides of the chicken until cooked through.
Set aside and let cool for about 5 minutes, then cube.
In a large pot, heat up the salsa verde. Add the chicken stock and bring to a simmer. Add the corn, hominy, and chicken. Let simmer for 5 to 10 minutes.
Add the cilantro and scallions. Simmer for another 2 minutes.
Garnish soup with avocado, cheese, a dollop of sour cream, and more cilantro.
Serve immediately and enjoy.

Nutrition

Calories: 468.50kcal
Fat: 19.03g
Saturated Fat: 4.52g
Trans Fat: 0.12g
Monounsaturated Fat: 8.63g
Polyunsaturated Fat: 3.92g
Carbohydrates: 42.26g
Fiber: 6.55g
Sugar: 12.03g
Protein: 33.67g
Cholesterol: 77.97mg
Sodium: 1283.79mg
Calcium: 64.21mg
Potassium: 917.07mg
Iron: 3.92mg
Vitamin A: 77.63µg
Vitamin C: 15.35mg

Crucial Technique Tip for Chili Verde Soup Recipe

When searing the chicken, it's important to ensure your skillet is hot enough before adding the meat. This will help to create a nice, flavorful crust on the outside while keeping the inside juicy and tender. Additionally, allowing the chicken to rest before cubing it will help to retain its juices, resulting in a more flavorful soup. When adding the cilantro and scallions, be sure to stir them in gently to avoid overcooking and to maintain their fresh, vibrant flavors.

Time-Saving Tips for Making Chili Verde Soup

Prep ahead: Chop vegetables, marinate meat, and measure out ingredients in advance to streamline the cooking process.

Use pre-cooked ingredients: Utilize pre-cooked chicken or canned beans to cut down on cooking time without sacrificing flavor.

One-pot wonders: Opt for recipes that can be prepared in a single pot or pan to minimize cleanup and save time.

Invest in quality tools: Sharp knives, efficient kitchen gadgets, and reliable cookware can significantly speed up the cooking process.

Follow the recipe: Stick to the recipe to avoid mistakes and save time on improvisation.

Batch cooking: Prepare large quantities of a dish and freeze individual portions for quick and convenient meals later on.

Organize your workspace: Keep your kitchen organized and clean to avoid wasting time searching for utensils and ingredients.

Cook in bulk: Make large batches of soups, stews, or sauces and portion them out for future use to save time on meal prep.

Substitute Ingredients For Chili Verde Soup Recipe

extra virgin olive oil – Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it a suitable substitute for extra virgin olive oil in this recipe.
chicken breasts – Substitute with pork shoulder: Pork shoulder can be used as a flavorful alternative to chicken breasts, adding a rich and tender texture to the soup.
ground cumin – Substitute with ground coriander: Ground coriander can be used as a substitute for cumin, providing a similar earthy and citrusy flavor to the soup.
chili powder – Substitute with ancho chili powder: Ancho chili powder can be used as a substitute, offering a slightly milder heat and a sweet, smoky flavor to the soup.
salsa verde – Substitute with tomatillo salsa: Tomatillo salsa can be used as a substitute for salsa verde, providing a tangy and slightly tart flavor to the soup.
chicken stock – Substitute with vegetable stock: Vegetable stock can be used as a substitute for chicken stock, adding depth of flavor and richness to the soup.
hominy – Substitute with canned white beans: Canned white beans can be used as a substitute for hominy, providing a similar texture and mild flavor to the soup.
corn – Substitute with diced zucchini: Diced zucchini can be used as a substitute for corn, adding a fresh and slightly crunchy texture to the soup.
cilantro – Substitute with flat-leaf parsley: Flat-leaf parsley can be used as a substitute for cilantro, providing a fresh and herbaceous flavor to the soup.
scallions – Substitute with chives: Chives can be used as a substitute for scallions, offering a mild onion flavor and a pop of color to the soup.
cheddar cheese – Substitute with Monterey Jack cheese: Monterey Jack cheese can be used as a substitute for cheddar, providing a mild and creamy flavor to the soup.
avocado – Substitute with sour cream: Sour cream can be used as a substitute for avocado, adding a creamy and tangy element to the soup.

How to Beautifully Present Chili Verde Soup

Elevate the plating: When presenting the chili verde soup to Michelin-starred professionals, focus on creating an elegant and visually appealing presentation. Use a wide-rimmed bowl to showcase the vibrant colors and layers of the soup.
Incorporate microgreens: Add a touch of sophistication by delicately placing a few vibrant microgreens on top of the soup. This not only adds a pop of color but also brings a fresh, earthy flavor to the dish.
Focus on precision: Pay attention to the placement of each element. Ensure that the garnishes are meticulously arranged to create a balanced and harmonious composition on the plate.
Utilize negative space: Embrace the concept of negative space to allow the soup to be the focal point of the dish. This minimalist approach can enhance the visual appeal and sophistication of the presentation.
Incorporate texture: Consider adding a crispy element, such as homemade tortilla strips or tortilla chips, to provide a textural contrast to the smoothness of the soup, adding depth to the overall dining experience.
Highlight the garnishes: Showcase the garnishes, such as the ripe avocado slices and a dollop of creamy sour cream, in a way that complements the soup without overshadowing its flavors.
Emphasize the use of fresh ingredients: Highlight the quality of the ingredients by ensuring that they are impeccably fresh and visually appealing, enhancing the overall impression of the dish.

Essential Kitchen Tools for Making Chili Verde Soup

Cutting board: A flat, sturdy surface for cutting and preparing ingredients.
Chef's knife: A versatile, all-purpose knife for chopping, slicing, and dicing.
Skillet: A wide, flat-bottomed pan with sloped sides, used for sautéing, frying, and searing.
Large pot: For cooking soups, stews, and boiling pasta or grains.
Wooden spoon: Ideal for stirring and mixing ingredients without scratching pots and pans.
Measuring cups and spoons: For accurately measuring ingredients in cooking and baking.
Blender or immersion blender: For pureeing soups and sauces to a smooth consistency.
Soup ladle: A large, deep spoon with a long handle for serving soups and stews.
Tongs: Useful for flipping and turning ingredients while cooking.
Grater: For grating cheese, vegetables, and other ingredients.
Can opener: For opening canned ingredients like beans, tomatoes, and sauces.
Serving bowls and plates: For presenting and serving the finished dish.

Storing and Freezing Chili Verde Soup

Let the chili verde soup cool completely before storing or freezing. This will prevent condensation from forming and maintain the quality of the soup.
To store in the refrigerator, transfer the cooled soup to an airtight container. It will keep well for up to 3-4 days in the fridge.
For longer storage, freeze the soup in individual portions:
- Ladle the cooled soup into freezer-safe containers or resealable bags, leaving some space at the top for expansion.
- Label the containers or bags with the date and contents.
- Lay the bags flat in the freezer for efficient storage and quicker thawing.
- Chili verde soup can be frozen for up to 3 months.
To reheat frozen soup:
- Thaw the soup overnight in the refrigerator or place the frozen container in a bowl of cold water for faster thawing.
- Transfer the thawed soup to a pot and reheat gently over medium-low heat, stirring occasionally, until heated through.
- If the soup appears too thick after thawing, add a little chicken stock or water to adjust the consistency.
Avoid repeatedly freezing and thawing the soup, as this can affect its texture and quality. It's best to freeze the soup in portions that you can consume within one or two meals.

How To Reheat Leftover Chili Verde Soup

Stovetop method: Transfer the leftover chili verde soup to a pot and reheat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure the soup is evenly reheated without scorching or losing its flavor.
Microwave method: Pour the leftover soup into a microwave-safe bowl and cover it with a lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 1-minute intervals, stirring between each interval, until the soup is heated through. This method is quick and convenient, but be careful not to overheat the soup, as it may cause the chicken to become rubbery.
Slow cooker method: If you have a large quantity of leftover soup, transfer it to a slow cooker and reheat it on the low setting for 1-2 hours, or until it reaches the desired temperature. This method is ideal for keeping the soup warm for an extended period, making it perfect for potlucks or gatherings.
Oven method: Preheat the oven to 350°F (175°C). Transfer the leftover soup to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and reheat for 15-20 minutes, or until the soup is heated through. This method is suitable for reheating larger portions of soup and helps maintain its original texture and flavor.
Regardless of the reheating method you choose, be sure to stir the soup well to distribute the heat evenly and prevent any cold spots. If the soup appears too thick after reheating, you can add a small amount of chicken stock or water to thin it out and restore its original consistency. Taste the soup and adjust the seasoning if needed before serving.

Interesting Fact About Chili Verde Soup

The chili verde soup recipe is a delicious and flavorful dish that combines tender chicken with the tangy salsa verde, hearty hominy, and sweet corn. This soup is a perfect blend of savory and spicy flavors, making it a comforting and satisfying meal. The addition of cilantro and scallions adds a fresh and aromatic touch to the dish. The garnishes of avocado, cheddar cheese, and sour cream provide a creamy and indulgent finish to the soup. This recipe is a great way to enjoy a warm and comforting meal, especially during the colder months. Try making this chili verde soup for a delightful and heartwarming dining experience.

Is Making Chili Verde Soup at Home Cost-Effective?

This chili verde soup recipe is quite cost-effective for a household. The main ingredients, such as chicken, corn, and hominy, are budget-friendly and readily available. The use of simple spices and salsa verde adds depth of flavor without breaking the bank. The approximate cost for a household of 4 people would be around $15-20, making it an affordable and satisfying meal option. Overall, I would rate this recipe an 8 for its balance of cost and flavor.

Is Chili Verde Soup Healthy or Unhealthy?

This chili verde soup recipe has both healthy and unhealthy aspects. Let's break it down:

Healthy ingredients:

Chicken breast is a lean protein source
Salsa verde, cilantro, and scallions provide vitamins and minerals
Hominy and corn add fiber and complex carbohydrates

Less healthy aspects:

The recipe calls for sour cream and cheddar cheese as garnishes, which can add saturated fat and calories
Depending on the salsa verde used, sodium content may be high
The recipe doesn't include a significant amount of vegetables

To make this recipe healthier, consider the following suggestions:

Reduce the amount of cheese and sour cream used as garnishes, or opt for low-fat versions
Add more vegetables to the soup, such as diced bell peppers, zucchini, or carrots, to increase the nutrient content and fiber
Choose a low-sodium salsa verde or make your own to control the salt content
Use a combination of chicken breast and chicken thighs for added flavor without significantly increasing the fat content
Serve the soup with a side salad or a whole-grain bread to make it a more balanced meal

By incorporating these changes, you can enhance the nutritional value of the chili verde soup while still maintaining its delicious flavor profile. The key is to strike a balance between taste and health, making small adjustments that can have a significant impact on the overall healthiness of the dish.

Editor's Opinion on This Chili Verde Soup Recipe

This chili verde soup recipe is a delightful blend of flavors and textures. The combination of tender chicken, hearty hominy, and sweet corn in a tangy salsa verde base creates a comforting and satisfying dish. The use of cumin and chili powder adds depth and warmth to the soup, while the garnishes of creamy avocado, sharp cheddar cheese, and cooling sour cream elevate the overall experience. The recipe is well-balanced and easy to prepare, making it a perfect choice for a cozy weeknight dinner or a casual gathering with friends.

Enhance Your Chili Verde Soup Recipe with These Unique Side Dishes:

Guacamole: Create a zesty and creamy guacamole to serve alongside the chili verde soup. The rich avocado flavor will complement the spicy soup perfectly.

Cornbread: Whip up a batch of fluffy and buttery cornbread to accompany the chili verde soup. The slightly sweet flavor of the cornbread will balance out the heat of the soup.

Fruit salad: Prepare a refreshing fruit salad with a mix of seasonal fruits to serve as a light and refreshing side dish for the chili verde soup. The juicy and sweet flavors will provide a nice contrast to the savory soup.

Similar Recipes to Try If You Like Chili Verde Soup

Spicy Beef Tacos: Create a flavorful marinade for the beef by combining spices and citrus juices. Cook the beef until tender and juicy, then serve in warm tortillas with your favorite toppings.

Mango Salsa Chicken: Marinate chicken in a zesty mango salsa, then grill or bake until cooked through. Serve with extra mango salsa on top for a burst of tropical flavor.

Butternut Squash Risotto: Sauté onions and garlic, then add arborio rice and white wine. Slowly add warm broth and cubed butternut squash, stirring until creamy and tender. Finish with a sprinkle of parmesan cheese.

Appetizer and Dessert Pairings for Chili Verde Soup

Appetizers:

Stuffed Mushrooms: These savory stuffed mushrooms are the perfect bite-sized appetizer to kick off any meal. Filled with a delicious mixture of cream cheese, garlic, and herbs, they are sure to impress your guests.

Caprese Skewers: These colorful and flavorful caprese skewers are a refreshing and light appetizer option. With juicy cherry tomatoes, fresh mozzarella, and fragrant basil, they are a delightful way to start any gathering.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with warm, gooey chocolate when you cut into it. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and richness.

Strawberry Cheesecake: Create a creamy and luscious strawberry cheesecake with a buttery graham cracker crust. Top it with fresh strawberries and a drizzle of strawberry sauce for a burst of fruity flavor in every bite.

Why trust this Chili Verde Soup Recipe:

This chili verde soup recipe offers a delightful fusion of flavors, combining succulent chicken with aromatic cumin and chili powder, all simmered in a rich salsa verde base. The use of wholesome ingredients like hominy and corn adds a hearty touch, while the garnishes of creamy avocado and tangy cheddar cheese elevate the dish. With a balance of textures and a burst of vibrant cilantro and scallions, this recipe promises a satisfying and flavorful dining experience, earning the trust of users seeking a delicious and authentic Mexican cuisine experience.

Share your thoughts and experiences with the Chili Verde Soup Recipe in the Recipe Sharing forum section.

FAQ:

What is salsa verde and where can I find it?

Salsa verde is a type of green salsa made with tomatillos, green chili peppers, onions, and cilantro. You can find it in the international foods aisle of most grocery stores or in the Mexican foods section.

Can I use a different type of meat instead of chicken?

Absolutely! You can use pork, beef, or even turkey as a substitute for the chicken in this recipe. Just adjust the cooking time accordingly to ensure the meat is fully cooked.

What can I use as a substitute for hominy?

If you can’t find hominy or prefer a different ingredient, you can use white or yellow corn as a substitute. Simply drain and rinse a can of corn and add it to the soup in place of the hominy.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Just be sure to let it cool before transferring it to an airtight container. When ready to serve, reheat the soup on the stovetop until it’s heated through.

Is this soup spicy?

The level of spiciness in the soup can be adjusted based on the salsa verde and chili powder you use. If you prefer a milder flavor, you can use a mild salsa verde and reduce the amount of chili powder. Conversely, if you like it spicier, opt for a hotter salsa verde or add a pinch of cayenne pepper to the soup.