Here’s a new twist on the traditional pozole verde soup! This Mexican chicken soup is made with chicken, green broth (thanks to the spinach, tomatillos & coriander), chickpeas, corn and spices. A flavourful soup that will make you travel while staying at home!
Ingredient Notes – Green Mexican Chicken Soup
- Spices: a mix of cumin, oregano and garlic. We also add jalapeños!
- Broth: we use chicken broth as the base and we’re adding tomatillos, spinach and coriander to a blender. This will give the green colour to the soup.
- Chicken: chicken thighs, but you can also use chicken breasts.
- Chickpeas and corn: that we add at the end for the texture.
- Garnishes: diced avocado, radishes, tortilla chips and coriander.
How to make Mexican Chicken Soup?
- Sauté the onion and spices in a large pot. Add the chicken broth and chicken thighs. Cook for 20 minutes.
- Remove the chicken from the broth and shred with a knife.
- Prepare the green broth. Add the broth mixture to a blender with the tomatillos, jalapeños, spinach and coriander. Blend until you get a creamy texture. Pour back the green broth to the pot.
- Bring to a boil, reduce heat. Add the cooked shredded chicken, chickpeas and corn and cook for a minute or so.
- Serve the soup with the garnishes.
FAQ
Where can I find tomatillos?
I recommend buying canned tomatillos. You can easily find it at the grocery store.
Can I freeze this Mexican chicken soup?
Absolutely! You can freeze it up to 3 months. I don’t recommend adding the garnishes if you do so.
What type of broth to use?
Store-bought or homemade chicken broth. You can also use vegetable broth as well.
Green Mexican Chicken Soup (Pozole Verde)
4
servings15
minutes30
minutes45
minutesHere’s a new twist on the traditional pozole verde soup! This Mexican chicken soup is made with chicken, green broth (thanks to the spinach, tomatillos & coriander), chickpeas, corn and spices. A flavourful soup that will make you travel while staying at home!
Ingredients
- Soup
1 yellow onion, diced
1 tbsp of olive oil
6 garlic cloves, minced
1.5 tsp of cumin powder
1 tsp of dry oregano
600g of chicken (chicken thights)
4 cups (1L) of chicken broth
1 tsp of salt
½ can of tomatillos: approx. 7 tomatillos*
Jalapeños* to your preference (see notes)
1 handful of fresh spinach
1 handful of coriander leaves
1 cup of corn (frozen or canned)
1 can of chickpeas, drained & rinsed (540ml)
Juice of 1 lime
- Garnishes
2 small avocados, diced into cubes
2 radishes, sliced
Tortilla chips, crumbled
Coriander leaves
Instructions
- Pat dry the chicken tights with paper towels. Season well.
- In a large pot, sauté the onion and olive oil for 7-8 minutes. Add the garlic, cumin and oregano and stir for 1 minute. Add the chicken thighs, chicken broth and salt. Make sure the broth covers the chicken tights. If not, add a little bit of water. Bring to a boil, cover with a lid and reduce to low heat. Let it simmer for 20 minutes, until the chicken is cooked.
- Remove the chicken from the broth and shred with a knife.
- Prepare the green broth. Add the cooked broth mixture to a blender with the tomatillos, jalapeños, spinach and coriander. Blend until you get a creamy texture. Pour back the green broth to the pot.
- Bring to a boil, reduce heat. Add the cooked shredded chicken, chickpeas and corn. Cook for another minute or so. Add lime juice and stir.
- Serve the soup in bowls. Add the the garnishes on top.
Notes
- Tomatillos: I recommend adding canned tomatillos. We will need about 7 tomatillos (1/2 a can of 400ml). Make sure you drain the tomatillos before using them. You can also use fresh tomatillos if you prefer, I would recommend to cook them before blending with the broth.
- Jalapeños: I love to use marinated sliced jalapeños for this recipe. I recommend adding 4-5 slices. You can also use fresh jalapeños if you prefer. Simply remove the seeds and cut finely. Add the peppers gradually to the blender to adjust the heat to your preference.
