Sopa de Pollo Verde

Sopa de Pollo Verde

Whenever I’m eating something that I truly enjoy, apparently I do a “happy food dance.” I’ll take a bite of my food and kinda shake my hips and do a little shimmy in my chair. Its funny because most of the time I don’t even realize I’m doing it until someone else points it out – the flavors of the dish are so powerful that I actually get lost in the moment of savoring each bite. Well, this recipe had me happy food dancing all over the place!

They say that soup is good for the soul, and I must say that I agree with that sentiment. This recipe was so fun because while it had the inherent comforting quality that comes with a bowl of warm soup, it also had a lively zing to it because of the spices and zesty flavors. You’ll love this comforting and vibrant spicy soup in the upcoming colder months!

Ingredients

  • 1 tablespoon of olive oil
  • 1 onion, diced
  • 3 tablespoons of minced garlic
  • 4 teaspoons of cumin
  • 6 cups of chicken broth
  • 8 tomatillos, husks removed
  • 2 jalapenos, seeds removed
  • 2 poblano peppers, seeds removed
  • 1 bunch of cilantro, chopped (set some aside for garnish)
  • Juice from 1 1/2 limes
  • 1 can of black beans
  • 1 can of corn
  • 2 zucchinis, chopped
  • Meat from one small rotisserie chicken, shredded
  • Salt to taste

Instructions

  1. In a large saucepan, heat the oil over medium heat and saute the onions, minced garlic, and zucchini until softened. Once the veggies have softened, add the cumin and stir well to prevent clumps.
  2. Stir in the broth and chicken, then cover and let it simmer.
  3. While the soup is simmering, heat the oven to broil. Cut the jalapenos and poblanos in half then place them and the tomatillos on a baking sheet. Broil until they start to char a bit.
  4. After the tomatillos and peppers are roasted, place them in a blender along with some of the broth from the soup simmering on the stove. Blend well until there are no chunks.
  5. Stir the green mixture back into the soup. Add in the black beans and corn and let everything simmer together for another 5 minutes or so.
  6. Lastly, add the lime juice, cilantro, and salt to taste.
  7. Garnish with chopped cilantro, lime slices, and avocado.

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