This Mexican-inspired soup is loaded with fresh tomatillos, chiles, chicken, and other veggies for tons of flavor, and it's easily prepared in just one pot.
Preparation Time
45 mins
Cooking Time
60 mins
Total Time
1 hr 45 mins
Calories
95 Calories
Recipe Instructions
Step 1
Place chicken, celery, onion, and chicken bouillon into a large soup pot and add water just to cover. Bring to a boil over high heat; reduce heat to low and let simmer until chicken breasts are no longer pink in the centers, 20 to 30 minutes. Transfer chicken to a plate and shred into medium-size pieces using 2 forks. Set aside.
Step 2
Add vegetable broth, green beans, diced tomatoes with chiles, tomatillos, garlic, zucchini, jalapeno peppers, onions, bell peppers, poblano pepper, oregano, and cumin to the pot.
Step 3
Puree roasted red peppers and chipotle peppers in adobo in a blender or food processor; add to soup and stir to combine. Cover and bring to a boil over high heat. Stir in shredded chicken. Reduce heat to low and let simmer, partly covered, for 30 minutes. Stir in cilantro, lime juice, and salt. Serve.
Ingredients
1 ½ teaspoons salt
1 large onion, chopped
4 tablespoons fresh lime juice
2 teaspoons chopped fresh oregano
4 stalks celery, chopped
1 teaspoon ground cumin
4 cubes chicken bouillon
6 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves
2 cups chopped fresh cilantro
2 medium green bell peppers, chopped
2 medium Spanish onions, chopped
1 medium poblano pepper, chopped
4 small zucchini, cubed
2 tablespoons chipotle peppers in adobo sauce
2 cups chopped fresh tomatillos
3 (32 fluid ounce) containers vegetable broth
4 cups fresh green beans, trimmed and cut into bite-size pieces
2 (14 ounce) cans diced tomatoes with green chiles
