“This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.” - by Thea
Ingredients
Adjust Servings
Original recipe yields 8 - 10 servings
Directions
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Nutrition
Amount Per Serving (9 total)
- Calories
- 220 cal
- 11%
- Fat
- 6.1 g
- 9%
- Carbs
- 21.2 g
- 7%
Based on a 2,000 calorie diet
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Reviews (646)
Rate This Recipe
"This is my favorite chili recipe not only because its incredibly delicious, but because its one of the healthiest entrees you can make. I followed others' suggestions and added 2 tablespoons of corns..." See moretarch, 2 diced jalapenos (some said this was a little too hot, but I thought it just about right), canned corn instead of fresh, and salsa verde instead of canned tomatillos. One thing to remember is that the quality of the Salsa Verde (or tomatillos) is very important as it is perhaps the predominant flavor. Make sure to use a good quality salsa--that is, one you really enjoy on its own. I prefer Target's "Archer Farms Salsa Verde", which is about $3 for 24oz."
Loves2CookinMN
"This was great! After reading most of the comments, I substituted a bottle of salsa verde for the tomatillos, used two cans of diced tomatoes with chilis instead of the plain tomatoes, used a fresh j..." See morealapeno instead of the canned chilis, added a little extra broth and added 2 Tablespoons of cornstarch. I put it all in the crock pot and let it cook for about 8 hours on low. Garnished the bowls with sour cream and cheddar cheese. It was fabulous!"
SUNIDE
"Another Cook off winner to add to this recipe. I doctored it a bit too: I used the jar of Salsa verde, extra green chili's, fire roasted diced tomatoes, LOTS of cumin, and some chili powder as well...." See more I heated the spices in the oil before adding both cubed and ground chicken. I used the ground chicken for texture - more traditional chili style, and added a touch a cream. MMmmmm. Thanks to other reviews, I was ready with the corn starch to thicken it up so it wasn't as soupy. I would like to say I loved it - but, by time I made my way back to the table to have some, it was GONE. I don't think it lasted 15 minutes!! I WILL cook this again, I would like to have more than just a sample spoon full... "
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