Green Chile And Tomatillo Soup Recipes

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GREEN CHILI - CHICKEN CHILI VERDE



Green Chili - Chicken Chili Verde image

Chicken Chile Verde, or Green Chili as I prefer to call it is a tangy and hearty chicken and white beans stew which gets it's signature green color from green tomatillos. With warmth of spices, heat of chilies, creamy beans and moist chicken.. this Green Chili Recipe will be your perfect companion on a Chilly Night! Gluten free, and can also be dairy-free if you don't serve with yogurt/cream. Since first time I made it for Vishal, I'm often asked to include this recipe in our weekly dinner menu. The secret to my recipe and delicious flavors is Roasted tomatillos! I take a few extra minutes and roast tomatillos and chilies on open flame/broiler. This makes tomatillos sweeter and improves the flavor of chilies. Plus the natural smokey flavor it gives to the chili is simply irresistible.Oh, before we head to the recipe.. I must tell you that this recipe can be easily made in slow cooker. In-fact, I have included the instructions in notes for how to make Chicken Chile Verde in Slow Cooker! So, next time you crave for a Chicken Chile Verde dinner? Don't think twice! Just bring home some tomatiolls, chilies, dig few spices from pantry, grab a pot or slow cooker.. and serve homemade Green Chili dinner!Let's learn how!Chicken Chili Verde is a Mexican version of American chili. It is known by name of Green Chili in States like Colorado. Actually, Colorado version of this chili does not have white beans. It is down-to-heart meat chili made with red meat, spices, tomatillos, chilies, and peppers. Often anahiem peppers, poblano, or jalapenos are used for chili flavor and cumin, coriander, oregano in spices. The tang come from tomatiolls and green color from tomatiolls, cilantro, and a bit from chilies. You see, everything works in harmony to make this a one pot Green spiced healthy hearty stew!!In my home, however, there is no Chili without white beans. Plus 90% of the time, we like to add chicken in chilies instead of meat. I use chicken thighs because meat stays more moist and juicy compared to breast. That being said, if you prefer white meat that should be fine too. In this preparation, the acidity of tomatillos and spices tenderize chicken and keep it moist. To balance the heat of spices and make a meal-size hearty portion.. I also like to add some potatoes along with white beans in my Green Chili. Potatoes may not be a traditional ingredient in Chili Verde but these give creamy thick texture to chili without using any starch or thickeners.To prepare Green Chili, I start preparing the ingredients. First, I roast the tomatillos and chilies until skin is charred blistered all over. Once these are off heat and sweat.. I collect rest of spices, dice chicken into bite size pieces, rinse beans, and dice potatoes. The signature green sauce, tomatillos with chilies and cilantro stems is ready in 5 minute. That's all you need to do in prep work.When preparing Chile Verde in pot or dutch oven, I like to saute chicken with spices and salt until it is no longer pink from outside. This seals in lots of flavor in chicken and also flavors the broth. It is important that a good quality chicken stock is used for broth. Or you can follow my trick of adding 2 bone-in chicken legs while chili is simmering. This simple step makes chilie verde taste delicious and adds amazing depth of flavor.I simmer chili on stove for at-least 30-40 minutes on low or until chicken is cooked, fall apart-tender, and potatoes are soft and almost melting.....making Chicken Chili Verde in slow cooker is even easier!! Follow the instructions in recipe notes. I still recommend making your own roasted tomatillos green sauce because it makes a lot of difference in the taste of this green chili! If you are one pot Chicken Dinner fan, I recommend trying these recipes:Pressure Cooker Chicken Noodle SoupLemon Chicken and Rice SoupCurry Chicken RiceFriends, my Chicken Chili Verde recipe will sure be hit in your kitchen. If you feeling the chill of cold weather then this green chili is ready to warm things up! Add some potatoes, white beans, use good quality chicken and serve a hearty homemade meal tonight! (check notes to make broth more flavorful)Wish you a wonderful day!-Savita

Provided by Savita

Categories     Soup     Main Course

Time 1h

Number Of Ingredients 16

1 lbs Tomatillo, husk removed
1 lbs Chicken, **boneless skinless chicken thigh, cut into small pieces
1 Cup Cannellini Beans, 8 ounce can of low-sodium white beans
1 Poblano Pepper
1 Jalapeno
2 Lime, juice of one, wedges of one for serving
1 tsp Oregano
1 tsp Cumin Powder, toasted seeds and ground
1/2 Cup Yellow Onion, or white onion, small diced
4-5 tsp Garlic, cloves, minced
2 Bay Leaf
2 tbsp Olive Oil
1 Potatoes, yellow, medium, peeled and small diced, optional
1 tsp Salt
1 Bunch Cilantro, fresh small bunch
4 Cup Chicken Stock

Steps:

  • Remove husk of tomatillos. Roast tomatillos and chilies on open flame until nicely charred from all sides. Put chilies in a plastic bag (or container with lid) and let sweat. Once cooled, scrape off skin as much as possible, and remove seeds. Rough dice and add chilies, tomatillos, cilantro stems and half of leaves into food processor. Process until puréed. Set aside.
  • Heat oil in a heavy bottom deep pan. Add onion and garlic with bay leaf. Sauté until onions are soft. (3-4 minutes)
  • Add diced chicken, season with salt and black pepper with cumin power, oregano and sauté until chicken no longer pink and spices are fragrant. (2-3 minutes)
  • Add puréed tomatillos-chilies mixture with 1/2 tsp of salt, diced potatoes (if using) with chicken stock. Mix well, bring to boil. Cover. Reduce heat and simmer for 30-40 minutes or until liquid has reduced, chili thickened, potatoes and chicken are fully cooked and tender. Remove and discard bay leaf. Taste and adjust lime juice and salt.
  • To serve, laddle soup into serving bowls, add fresh cilantro, dollop of sour cream or yogurt. Serve lime wedges and tortillas chips on side. Enjoy!

GREEN CHILE AND TOMATILLO SOUP



Green Chile and Tomatillo Soup image

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 medium white onion, chopped
1 clove garlic (medium), chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
2 , large poblano chile kimmy, , roasted and peeled
3/4 pound tomatillos (about 12), husked and quartered
1/2 cup loosely packed chopped fresh cilantro
3 cups canned fat-free reduced-sodium chicken broth
1 tablespoon masa, harina, (corn flour for tortillas)
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/3 cup Mexican crema or sour cream

Steps:

  • 1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and oregano. Stir to coat with oil. Cover and cook on low heat 5 minutes. Add the chopped chiles, tomatillos, cilantro, and chicken broth. 2. In a small bowl mix the masa harina with about 2 tablespoons broth and stir into the soup pot. Bring the soup to a boil then reduce the heat and simmer, partially covered, until the tomatillos are soft, 12 to 15 minutes. Season with salt and pepper. 3. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Serve hot, drizzled with crema.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TOMATILLO AND CHICKEN SOUP



Tomatillo and Chicken Soup image

Tomatillos are small green vegetables with a papery husk. They are part of the nightshade family, but they do not taste like tomatoes. They have a tangy, slightly sour taste that pairs wonderfully with almost any variety of pepper, and they have much smaller seeds. This soup recipe relies on their unique flavor while adding some more familiar elements, like canned green chiles, cilantro, chicken broth, and leftover chicken.

Provided by Bibi

Categories     Chicken Soup

Time 1h

Yield 4

Number Of Ingredients 14

2 tablespoons avocado oil
1 cup chopped onion
½ pound fresh tomatillos, husked and chopped
2 cloves garlic, minced
1 medium jalapeno pepper, seeded and minced
1 (14.5 ounce) can low-sodium chicken broth
1 (4 ounce) can mild green chiles
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
¼ teaspoon ground coriander
salt and ground black pepper to taste
2 cups chopped cooked chicken
½ cup freshly grated Monterey Jack cheese
½ cup Mexican crema

Steps:

  • Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
  • Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
  • Remove from the heat and stir in Monterey Jack cheese and crema.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 10.9 g, Cholesterol 107.5 mg, Fat 28.6 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 509.7 mg, Sugar 6.4 g

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)



Authentic Chili Verde (Pork and Green Tomatillo Stew) image

This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

Provided by Johnney

Categories     Stew

Time 2h

Yield 20 serving(s)

Number Of Ingredients 13

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

Steps:

  • In a large stock pot over high heat sear the pork in the vegetable oil until browned.
  • Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
  • Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
  • Add the cumin, then stir in pork and chicken stock.
  • Simmer for 1/2 hour.
  • Add in poblanos, jalapenos and bell peppers.
  • Puree the tomatillos and cilantro in a blender, and add them to the pot.
  • Cook for an additional 30 to 45 minutes.
  • Serve with Mexican/Spanish rice and refried beans.

Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8

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