Name: Chili Verde Chicken Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 6 dried guajillo chiles; 4 dried chiles de arbol; 4 dried ancho chiles; 6 cloves garlic; 2 tsp kosher salt; 2 lbs chicken breast (cut each into 2 pieces); 1 tsp kosher salt; 3 tsp ground cumin; 1 large white onion (chopped); 2 celery (sliced); 2 roma tomatoes (diced); 6 cups chicken broth; 2 cups water; 1 tbsp Mexican oregano; 30 oz canned white hominy (drained and rinsed); cabbage (shredded); radishes (slices); limes (quartered); white onion (diced); cilantro (chopped); dried Mexican oregano

Description

A flavorful and hearty chicken soup with a kick from dried chiles and spices.

Ingredients

Scale

6 dried guajillo chiles
4 dried chiles de arbol
4 dried ancho chiles
6 cloves garlic
2 tsp kosher salt
2 lbs chicken breast (cut each into 2 pieces)
1 tsp kosher salt
3 tsp ground cumin
1 large white onion (chopped)
2 celery (sliced)
2 roma tomatoes (diced)
6 cups chicken broth
2 cups water
1 tbsp Mexican oregano
30 oz canned white hominy (drained and rinsed)
cabbage (shredded)
radishes (slices)
limes (quartered)
white onion (diced)
cilantro (chopped)
dried Mexican oregano

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Instructions

Break the stems off the chiles and shake out as many seeds as possible. Cover with boiling water and keep submerged with a coffee cup or a plate. Soak until soft, about 20 minutes. Discard soaking liquid.
Transfer the chiles, garlic, kosher salt and 1 1/2 cups of water to a blender and purée until smooth. You should have about 2 cups.
Season the chicken all over with the salt and cumin. Transfer to an Instant Pot, Dutch oven or large stock pot and add the onion, celery, tomatoes.
Stir in the chicken broth, water, Mexican oregano and 1 cup of the chile puree, reserve the balance for later. Cover with lid and set IP to High Pressure for 10 minutes. If using a Dutch oven or large stockpot, bring to a boil, reduce the heat to low. Partially cover and cook, stirring the chicken a few times, until tender, about 20 minutes. Proceed to Step 4.
Do a Quick Release if using an Instant Pot. Remove chicken with slotted spoon and set aside to cool and then shred.
Stir in the shredded chicken, hominy and remaining chili puree and simmer, uncovered for 15 minutes.
Serve with any or all of the garnishes: cabbage, radish, lime, white onion, cilantro and oregano, to be sprinkled on top.

Notes

Adjust the amount of chiles to taste if you prefer less heat.
This dish can be made ahead of time and reheated before serving.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Soup
Method: Instant Pot
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 25g
Cholesterol: 70mg