Green Chili Chicken Soup

Instructions:

1. Heat the oil in a pot and sauté the diced onion until softened.
2. Add the garlic and cook until fragrant.
3. Add the diced chicken and cook until lightly browned.
4. Stir in the roasted green chiles, tomatillo salsa, cumin, oregano, salt, and pepper.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Cook for 15–20 minutes, or until the chicken is tender and the flavors have blended.
7. Stir in the fresh cilantro and optional lime juice or jalapeño.
8. Serve hot with extra cilantro on top.

Variations

• Add cooked rice or quinoa for a heartier bowl.
• Stir in a splash of cream or coconut milk for a creamier version.
• Replace chicken with shredded rotisserie chicken for an even faster meal.
• Add corn or white beans for extra texture and sweetness.

Tips

• A squeeze of fresh lime brightens the broth and enhances the chile flavor.
• If using raw jalapeños, sauté them with the onion for a deeper heat.
• Let the soup rest for a few minutes before serving to allow the flavors to fully bloom.
• Serve with warm tortillas or tortilla chips for added crunch and warmth.