Albuquerque Green Chili Chicken Soup


  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 1 Poblano pepper, seeded and diced
  • 1 garlic clove, minced
  • 1 quart chicken stock or broth
  • 2 teaspoons ground cumin
  • 10 oz. jar salsa verde
  • 10 oz. package cooked chicken strips, Southwestern flavor
  • 15 oz. can white corn
  • 4 small corn or flour tortillas
  • 1/2 cup shredded Mexican-blend cheese


Salsa Verde Combines With Packaged Cooked Chicken Strips And White Corn In Chicken Broth, Seasoned With Cumin And Poblano Pepper. The Soup Is Topped With Strips, Cut From Tortillas That Are Sprinkled With Cheese Before Baking.

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