published 10/21/2020
This soup is healthy, easy to make, and absolutely delicious! By using a juicy Rotisserie Chicken, you not only add tons of extra flavor, but save lots of time. This Perfectly Imperfect recipe is mildly spicy, but change how many and/or which peppers you use to increase or decrease the heat. These fresh ingredients really make this dish special, and whether it’s hot or cold outside you will want to eat this soup!!
PREP TIME: 15 minutes
COOK TIME: 50
SERVINGS: 6
ingredients
Salsa Verde
- 1 lb Tomatillos (husks removed)
- 4 Garlic Cloves
- handful of Cilantro
- Salt and Pepper to taste
Soup
- 2-3 Anaheim or Poblano Peppers*
- 2 Serrano or Jalapeno Peppers**
- 1-2 TBSP Avocado Oil (or high heat equivalent)
- 1 Onion (chopped)
- 2 Garlic Cloves (minced)
- 1 Rotisserie Chicken (skin and bones removed)
- 1 TBSP Taco Seasoning
- 1 TBSP Dried Oregano
- 6 cups Chicken Stock
- 2-3 cups Cooked Rice (I used Jasmine)
- juice of 1 Lime
- Cilantro
- Scallions (finely chopped)
- Salt and Pepper to taste
Garnish Suggestions
- Avocado Slices
- Tortilla Chips
- Hot Sauce
*Anaheim and Poblano Peppers are mild but have great flavor. You can use a few of each, 1 or the other, or change it up with Cubanelles or Shishitos.
**I used Serranos which are slightly spicier than Jalapenos and I would still consider the soup mild.
instructions
- Cover a broiler pan with Aluminum Foil for the Garlic and Peppers. Broil on high to char for 10-12 minutes, flipping halfway through. Place the Peppers in a ziplock bag to steam. After a few minutes, remove the skin of all the Peppers and chop into small pieces. (Remove the seeds of the Serranos or Jalapenos as well.)
- Make the Salsa Verde. Boil a pot of water and add the Tomatillos. Boil for about 5 minutes. Add roasted Garlic, Cilantro, and Tomatillos to a food processor or blender and puree until smooth. Season with Salt and Pepper to taste.
- Heat the Oil in a large pot over medium low heat. Add Onions and saute 3-5 minutes. Add Garlic and cook another minute.
- Add Peppers and season with Salt and Pepper.
- Shred Chicken as you add to the pot and mix. Add in Taco Seasoning and Oregano. Stir to combine. Pour in Stock and increase heat to high. Bring to a boil, then decrease heat, cover, and simmer for 25 minutes.
- Cook the Rice according to the package directions.
- Stir in 2 cups of Rice. (If desired add another 1/2-1 cup, but it may make the soup too thick so be careful.) Adjust Seasoning if needed.
- Finish with Lime juice, more Cilantro and Scallions. ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
