The Dish | Salsa Verde Tortilla Soup

This household favorite will sure to impress and taste like you have been cooking it for a long time. The preparation of this soup is so easy and results in a flavorful and healthy meal that will warm you up on this cold rainy days. It is also light enough to serve all year round and  the broth can be easily be frozen and saved for another rainy day!! For a super quick option,  you can skip the steps of cooking chicken and add ½ cup of the salsa verde and shredded rotisserie chicken instead. This recipe as well as many others will be featured in the Cancer Leagues upcoming 50th Anniversary Cookbook, Sips and Bites, which is due to debut in late April. You can pre order a copy here.

  • 2 lbs chicken thighs, boneless skinless
  • 2 cups Salsa Verde*
  • ½ white onion, finely chopped
  • 1 15 oz can, diced chilies
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 2 tsp coriander
  • 2 quarts chicken broth
  • 1 lime
  • Olive oil
  • Salt and pepper

Toppings: crushed tortilla chips or homemade corn tortilla strips, crumbled cojita cheese, sliced avocados, pickled jalapenos, chopped fresh cilantro, lime wedges, green hot sauce

*Make sure the salsa verde is off the shelf and not fresh. The shelved version is more concentrated and flavorful.

  • Salt and pepper the chicken thighs and add to a crockpot with the salsa verde. Let cook on high for four hours.
  • Shred up the chicken and mix with the juices and salsa.
  • While chicken is cooking:
    • Saute the white onion in olive oil until softened.
    • Add the oregano, cumin and coriander and saute with the onions.
    • Mix in the container of chiles with juices and then add the chicken broth.
    • Let simmer for 20 to 30 minutes.
  • Add juice of the two limes right before serving. Mix in the chicken mixture. Salt and pepper to taste.
  • Ladle into bowls and top off with tortilla chips, cheese, avocados, cilantro and extra lime wedges if needed. For a spicier version, top off with a shake of green hot sauce and diced up pickled jalapenos.

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