Supermarket staples come together to make this deeply flavored chicken soup.
Salsa verde is a jot down of salsa, but its star ingredient is tomatillos.
So imagine the flavor boost that results when you add this ingredient to chicken soup!
Victor Protasio
This recipe for salsa verde chicken soup also features fresh cilantro, pinto beans, and hominy.
If you love this soup, you might also want to trysalsa verde chicken tacos.
This recipe was developed by Karen Rankin.
Ingredients
1tablespooncanola oil
1poundboneless, skinless chicken thighs, cut into 1-in.
pieces
1cupchopped white onion (from 1 onion)
3cupsunsalted chicken broth
115-oz.
can no-salt-added pinto beans, drained and rinsed
115-oz.
Stir in broth, beans, hominy, and salsa verde.
Bring mixture to a boil over medium-high.
Reduce heat to medium and cook until hot, about 5 minutes.
Stir in 14 cup chopped cilantro and lime juice.
Serve in bowls topped with avocado, remaining 14 cup cilantro, and, if desired, tortilla chips.
2,000 calories a day is used for general nutrition advice.
