Thursday, October 20, 2011

Chicken Chile Verde Soup

A cold front finally hit this week and I was in the mood for some comfort foods. I had a couple chicken breasts and made chicken tacos one night, then the next night I made this...mmm...mmm...good!
 This is a great way to use leftover chicken or rotisserie chicken!
Chicken Chile Verde Soup

2 shredded chicken breasts (cooked and seasoned with taco seasoning)
1 onion chopped
1 large can of tomatoes
1 small can of tomatoes (I used Italian seasoned)
1 small can of green chiles
1-2 boxes chicken stock (depending on how you like your soup)
parsley, oregano, onion flake
taco seasoning
salt & pepper
olive oil
1/2 bag of frozen corn

In a dutch oven, saute onion in olive oil. Add tomatoes and chiles. Cook through. Add chicken, herbs and spices. Add chicken stock to cover the soup. Cook on low for a couple hours to marry the flavors. Add corn in the last half hour. Serve with shredded jack and sour cream. Avocado and tortilla chips would have been delicious too...if I had them! Enjoy!
I'm joining these blog parties this week!


Anonymous said...

That soup looks and sounds delicious!

kitty said...

Wow, that sounds fabulous! I like that I have all the ingredients already to make it!!

Anita said...

Meredith, this looks so good, and something I have never made!! I'll have to try it...and it's perfect for this weather! Thanks for stopping by and for entering the giveaway! Also, thanks for "liking" us on FB too! We hope to have the whole thing finished in a couple weeks if everything goes ok. Take care and have a wonderful weekend!

Miz Helen said...

Hi Meredith,
Your Chicken Chile Verde Soup looks so delicious. I can hardly wait to make this recipe, we are going to love it! Thank you so much for sharing with Full Plate Thursday. Hope you have a wonderful week and come back soon!
Miz Helen

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