Name: Vegetable Soup with Chicken and Tomatillos Recipe
Prep time: 45 min
Cook time: 1 h
Yield: 24
Ingredients: 2 lbs chicken breast; 4 Celery Stalks; 1 Large Onion; 4 cubes chicken bouillon; 32 oz vegetable broth; 4 cups Fresh Green Beans; 14 oz diced tomatoes with green chiles; 2 cups fresh tomatillos; 6 cloves garlic; 4 small zucchini; 2 medium jalapeño peppers; 2 medium Spanish onions; 2 medium green bell peppers; 1 medium poblano pepper; 2 tsp fresh oregano; 1 tsp ground cumin; 4 red peppers; 2 tbsp Chipotle Peppers in Adobo Sauce; 2 cups fresh cilantro; 4 tbsp fresh lime juice; 1½ tsp salt

vegetable soup with chicken and tomatillos recipe

How To Make Vegetable Soup with Chicken and Tomatillos

Filling, hearty, and flavorful, this vegetable soup is loaded with veggies, spices, and shredded chicken for a Mexican twist on this comforting bowl.

Preparation: 45 minutes

Cooking: 1 hour

Total: 1 hour 45 minutes

Serves:

Ingredients

2lbschicken breast,skinless boneless, cut into halves
4celery stalks,chopped
1large onion,chopped
4cubes chicken bouillon
32ozvegetable broth,(3 containers)
4cupsfresh green beans,trimmed and cut into bite-size pieces
14ozdiced tomatoes with green chiles,(2 cans)
2cupsfresh tomatillos,chopped
6clovesgarlic,minced
4small zucchini,cubed
2medium jalapeno peppers,finely chopped
2medium Spanish onions,chopped
2medium green bell peppers,chopped
1medium poblano pepper,chopped
2tspfresh oregano,chopped
1tspground cumin
4red peppers,roasted
2tbspchipotle peppers in adobo sauce
2cupsfresh cilantro,chopped
4tbspfresh lime juice
1½tspsalt

Instructions

Place chicken, celery, onion, and chicken bouillon into a large soup pot and add water just to cover. Bring to a boil over high heat; reduce heat to low and let simmer for 20 to 30 minutes until chicken breasts are no longer pink in the centers.
Transfer chicken to a plate and shred into medium-size pieces using 2 forks. Set aside.
Add vegetable broth, green beans, diced tomatoes with chiles, tomatillos, garlic, zucchini, jalapeno peppers, onions, bell peppers, poblano pepper, oregano, and cumin to the pot.
Puree roasted red peppers and chipotle peppers in adobo in a blender or food processor; add to soup and stir to combine. Cover and bring to a boil over high heat. Stir in shredded chicken.
Reduce heat to low and let simmer, partly covered, for 30 minutes. Stir in cilantro, lime juice, and salt.
Serve warm and enjoy.