I am so glad that soup season is here! Soup is definitely one of my favorite foods and although I eat it all year long it just tastes better in the fall! This Chicken Chile Verde is more like a stew than a soup…but I don’t know what exactly to categorize it as so I’ll stick with soup. The recipe I adapted this from is for a crock-pot (so easy!) but I made mine on the stove. You can do whatever is easiest for you!
This chile verde was actually my first time using tomatillos and I am now obsessed! It was so easy to make and now I want to try all different kinds of tomatillo recipes and salsas!
Mikey and I just got back from an amazing weekend in Denver where I was inspired by some delicious foods and drinks we tried! I can’t wait to try some fun new recipes this weekend and share them with you!
I hope you are looking as forward to the weekend as I am! Mikey and I plan to get some work done around the house and I hope to make a big pot of chili as well as some delicious baked goods. The cool weather inspires me so much in the kitchen and I can’t wait to bake some delicious, butter-filled treats. I also plan to get some pumpkins and Mum’s to decorate the house with as well as some fall scented candles. I have been racking my brain to try and figure out a Halloween costume for this year and so far my ideas are less than stellar. Do you have any suggestions for me? I’m desperate!
Chicken Chile Verde
2 Pounds Tomatillos, Husked, washed and sliced in half.
10 Medium Anaheim Peppers, halved and seeded (I used Poblanos because I couldn’t find Anaheim)
1 Jalapeno Pepper
1 Cup Onion, Diced
4 Garlic Cloves
2 Cups Cilantro, Roughly Chopped
1 Tablespoon Cumin
1 Teaspoon Paprika
Zest of 1 Lime
Juice of 1 Lime
1/2 Teaspoon Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 Cups Chicken Broth
2 Pounds Boneless Skinless Chicken Breast
Preheat oven to 450 degrees.
Put tomatillos and Anaheim peppers on 1-2 large, greased baking sheets. Roast until the tomatillos are golden brown about 5-7 minutes. Cook peppers longer if needed, they’re finished once they have a nice char (if using poblanos, place into a zip-lock after roasted for about 5 minutes and then peel charred skin off. It tends to be bitter.).
In a blender or food processor, combine 3/4 peppers (will use other 1/4 to dice and have as bigger pieces in the stew) tomatillos, jalapenos, onion, garlic, cilantro, cumin, paprika, lime zest, lime juice, salt and pepper (to taste). Blend until smooth.
I made this in a stockpot, but you can make it in a slow cooker. If making in a slow cooker, place chicken in first and then top with salsa Verde, chicken broth, diced Anaheim peppers and a sprinkle of salt and pepper. Cook on high for 3-4 hours or low for 6-8 hours.
For the stockpot version, add a splash of olive oil to a large stockpot and add diced chicken. Let cook slightly and then pour in salsa verde, diced peppers, chicken broth and salt and pepper to taste. Let cook over low heat with a slight simmer for up to 2 hours, stirring occasionally. You will know it is ready when the chicken pulls apart very easily. You can add water or chicken broth to reach a desired consistency.
Once chicken is cooked you are ready to serve! We ate ours over brown jasmine rice and then topped it with fresh avocado and a sprinkle of salt. You can also serve with tortilla chips, rice and beans, or over nachos and topped with cheese!
This is a great fall/winter dish that is warm and comforting. Great for game day!
NOTE: Depending on the level of spice you like, you can either remove seeds from jalapeno or add whole jalapeno when making the salsa verde sauce.
This recipe was adapted from the twopeasandtheirpod blog.