American
Salsa Verde Chicken Taco Soup
Tender chicken, cannellini beans, corn, roasted green chiles, and tomatillo salsa make a bright Southwestern soup finished with lime and cilantro.
6 servings · 20 minutes prep · 45 minutes cook
Ingredients
Green Chile Broth
- 1 tablespoon olive oil
- 1 medium yellow onion, cut in 1/4-inch dice, diced
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 cups tomatillo salsa verde cruda
- 5 cups low-sodium chicken broth
- 1 can (4 ounces) roasted chopped green chiles
Chicken, Beans, and Finish
- 1 1/2 pounds boneless skinless chicken thighs
- 1 can (15 ounces) cannellini beans, drained and rinsed, one 15-ounce / 425 g can; drain and rinse before use
- 1 1/2 cups corn kernels
- 1 teaspoon Diamond Crystal kosher salt, plus more according to the salsa
- 2 tablespoons fresh lime juice
- 1/2 cup chopped cilantro
Directions
Build the Green Broth
- Heat the olive oil in a Dutch oven over medium. Cook the onion for 6 minutes until translucent. Add the garlic, cumin, and coriander; stir 45 seconds.
- Measure the broth. Add the salsa verde cruda, 4 cups of the broth, the green chiles, and the salt; reserve the final cup of broth. Bring to a simmer and taste for seasoning only after the salsa is diluted.
Poach and Shred the Chicken
- Lower the chicken thighs into the broth. Maintain a bare simmer, partially covered, for 14 to 18 minutes, turning once, until every thigh reaches 165°F (74°C). Transfer chicken to a clean plate and rest 5 minutes.
- Add the drained and rinsed beans and corn to the pot and simmer gently 8 minutes. Shred the chicken into bite-size pieces with two forks.
Finish the Soup
- Return chicken and accumulated juices to the pot for 2 minutes. Remove from heat; stir in the lime juice and cilantro. Rest 5 minutes, then adjust consistency with the reserved broth and seasoning with salt. Transfer leftovers promptly to shallow containers, refrigerate within 2 hours for 3 to 4 days, and reheat only the portion needed to {{temperature:165°F|74°C}}, adding reserved broth if necessary.
