This brothy chicken soup gets a lively green chile flavor from roasted peppers and tomatillo salsa. It comes together in one pot and finishes with fresh cilantro.

Ingredients

  • 1 lb chicken breast or thighs, diced
  • 1 tbsp oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup roasted green chiles (mild or hot)
  • 1 cup tomatillo salsa or green enchilada sauce
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro
  • Optional: diced jalapeño, lime juice, red pepper flakes

Instructions

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Recipes, Soups & Stews
Pages 12