Diced green onion, fresh cilantro, lime zest for topping.
Sour cream and chips
Instructions
Rub chicken breast with olive oil and season with Montreal seasoning. Light grill and heat to medium heat. Slice onion in half then rub some olive oil on onion, bell pepper, chilies and tomatillos.
Grill chicken until done, chilies until charred and vegies until softened.
Sweat chilies in bag then peel, remove seeds and membrane and dice.
Let everything cool then dice all vegetables and tomatillos.
In 5-6 quart Dutch oven heat 1 TBSP.oil. Add diced onion, red bell pepper and garlic and saute about 5 minutes until onion is glossy.
Add diced chicken, canned chilies and fresh chilies and season with crumbled oregano. Saute for 3 minutes. Add tomatillos and cook for 3 minutes. Add canned tomatoes (undrained) and cook for 2 minutes.
Stir in green enchilida sauce, chicken stock, black beans and hominy. Bring to a boil, then simmer for 10 minutes.
Serve soup with choice of garnishes.
Garnishes include sour cream, chips and chopped cilantro with diced green onion and lime zest.
Originally Submitted
10/5/2013
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