Light Chile Verde Soup
A flavorful and hearty chicken chile verde soup featuring tender chicken, green chiles, tomatoes, and spices, perfect for comforting meals and spice lovers alike.
Ingredients
- 8 chicken breasts
- 1 (14 1/2 oz.) can stewed tomatoes (undrained) ⓘ
- 1 (28 oz.) can crushed tomatoes (undrained) ⓘ
- 1 (22 oz.) can tomato sauce ⓘ
- 2 c. chopped onion ⓘ
- 4 cloves garlic ⓘ
- 6 or 7 c. chicken broth or hot water ⓘ
- 4 (4 oz.) cans diced green chiles (undrained) ⓘ
- 1 1/2 Tbsp. chopped jalapeno peppers ⓘ
- 1 Tbsp. sugar
- 1/4 tsp. ground cloves ⓘ
- 2 tsp. ground cumin ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 c. lemon juice ⓘ
Instructions
- Boil chicken breasts; reserve the broth.
- Let the chicken cool; debone and set aside.
- Combine stewed tomatoes, crushed tomatoes, tomato sauce, chopped onion, garlic, chopped jalapenos, sugar, ground cloves, ground cumin, salt, and 4 cans of diced green chiles in a large Dutch oven.
- Bring the mixture to a boil over medium heat and simmer, uncovered, for 20 minutes.
- Add the cooked chicken to the tomato mixture.
- Stir in the remaining green chiles, lemon juice, and reserved chicken broth or hot water.
- Cover and simmer the soup for an additional 45 minutes.
Tips & Substitutions
For added depth, consider roasting the garlic before adding it to the soup. You can substitute fresh tomatoes for canned ones; just use about 2 pounds of ripe tomatoes. If you're looking for a milder flavor, reduce the amount of jalapenos or use mild green chiles instead. This soup can also be made in advance and tastes even better the next day, allowing the flavors to meld.
Serving Suggestions
Serve the Light Chile Verde Soup with warm tortillas or over rice for a satisfying meal. It pairs beautifully with Chicken And Rice for a heartier option. Consider garnishing with fresh cilantro, diced avocado, or a dollop of sour cream to enhance the flavors. This dish is perfect for gatherings or a cozy family dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop over medium heat, adding a splash of water or broth if the soup is too thick. This soup can also be frozen for up to 3 months; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Light Chile Verde Soup contains roughly 1217 calories, with 72g protein, 151g carbohydrates, and 61g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (192% of the Daily Value), and calcium (146% of the Daily Value). Note that it is relatively high in sodium, at 2007mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made a day ahead, which allows the flavors to develop further. Just store it in the refrigerator and reheat gently before serving. Many find that soups taste even better the next day, making it a perfect dish for meal prep.
How can I make this soup spicier?
To increase the heat, consider adding more jalapenos or a dash of cayenne pepper. You could also use hotter varieties of green chiles or serve with a side of sliced fresh jalapenos for those who prefer extra spice.
What can I serve with this soup?
This soup is versatile and pairs well with a variety of sides. Consider serving it alongside quesadillas, tortilla chips, or a fresh salad. It also complements Mexican recipes, making it a great addition to a taco night or a festive gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).