Description
This Spicy Chicken Soup is a flavorful and hearty dish made with tender chicken thighs, green chilis, pinto beans, and tomatillo salsa simmered together to create a warming meal with a zesty kick. Perfect for a comforting lunch or dinner, it features a balance of spice and freshness with optional garnishes like cilantro, avocado, and lime wedges.
Ingredients
Main Ingredients
- 1½ tablespoons olive oil
- 1½ pounds boneless skinless chicken thighs
- 1½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces diced green chilis (two 4-oz cans Hatch chilis)
- 30 ounces canned pinto beans, rinsed and drained
- 2 cups mild tomatillo salsa (such as Late July salsa verde)
- 6 cups chicken stock
- 1 teaspoon ground cumin
Optional Garnishes
- ½ cup fresh cilantro, chopped
- Sliced avocado
- Lime wedges
Instructions
- Brown the chicken: Heat the olive oil in a large pot over medium heat. Add the chicken thighs, season them with 1½ teaspoons kosher salt and ¼ teaspoon black pepper, and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Saute the veggies: In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for 20 seconds until fragrant, taking care not to burn it.
- Make it soup: Return the chicken thighs to the pot. Stir in the diced green chilis, rinsed pinto beans, tomatillo salsa, chicken stock, and ground cumin. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
- Shred the chicken: Remove the chicken thighs from the pot and transfer to a cutting board. Shred the meat using two forks and discard any bones if present. Return the shredded chicken to the soup.
- Simmer: Continue to simmer the soup for an additional 10 minutes to meld the flavors.
- Season: Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh cilantro, sliced avocado, and lime wedges as desired for added freshness and creaminess.
Notes
- Use boneless skinless chicken thighs for the best flavor and tenderness.
- Adjust the amount of green chilis based on your preferred heat level.
- Substitute chicken stock with vegetable broth for a milder flavor.
- Optional toppings like avocado and lime add creaminess and brightness to the soup.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
