The BEST GREEN CHICKEN TORTILLA SOUP Recipe, you NEED to MAKE TODAY!!! | SOPA AZTECA VERDE

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt provides creaminess with fewer calories.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green chilies

Green tomatoes can mimic the tartness of tomatillos.

jalapeños

🥗Healthier: poblano peppers

💰Cheaper: banana peppers

Poblano peppers are milder and often less expensive.

Bring 2 quarts of water to a boil.

Add salt, half an onion, 5 garlic cloves, 2 bay leaves, and 4 chicken breasts with ribs to the boiling water.

Remove foam from the top after it comes to a boil again.

Add 1 tablespoon of Adobo seasoning and a handful of cilantro, reduce heat to medium-low, cover, and cook for 25 minutes.

Remove the chicken, cilantro, onion, and garlic from the broth.

Add 12 small tomatillos and 3 Chile Serranos or jalapeños to the broth and cook for 3-5 minutes.

Transfer tomatillos and chiles to a blender, add 1 cup of the broth, and blend until smooth.

In the blender, add 5 roasted green peppers, 1/4 onion, 4 garlic cloves, 1 tablespoon pumpkin seeds, 1 teaspoon coriander seeds, 1 teaspoon peppercorn, 1 teaspoon oregano, 1 teaspoon ground cumin, 1 teaspoon garlic salt, a handful of cilantro, and chicken broth, then blend until smooth.

Shred the chicken and set aside.

Cut 20 corn tortillas into small strips.

Heat oil in a frying pan over medium heat and fry tortilla strips until golden, then drain and sprinkle with salt.

Return the broth to medium heat, add the blended sauce, and simmer, tasting for salt.

Add shredded chicken and 1 can of corn to the broth, reduce heat to low, and simmer.

Add juice of 1 lime to the soup before serving.

Serve hot, topped with tortilla strips, Mexican cheese, pico de gallo, avocado, and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens