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Rotisserie Chicken Chile Verde Soup
with avocado and radishes

Active: 35 min Total: 35 min
This latin soup is one of my favorites and will warm and soothe everyone in the house!
Smarts: Chile verde is normally made with pork shoulder but that's not a cut of meat that gets tender quickly so we swap out with some shortcut rotisserie chicken instead.
Tags

Ingredients

Metric
Servings:
4
Rotisserie Chicken Chile Verde Soup:
  • Garlic - 4 cloves, minced
  • Onions - 1, diced
  • Jalapenos - 1, seeded and diced
  • Peppers, poblano - 1, diced
  • <a href="https://vimeo.com/124047127" target="_blank">Tomatillos</a> - 3, husked and chopped
  • Rotisserie chicken - 1/2, shredded
  • Cooking oil - 1 1/2 Tbsp
  • Red wine vinegar - 1 1/2 Tbsp
  • Cumin - 2 tsp
  • Oregano, dried - 1 tsp
  • Coriander - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Chicken stock - 4 cups
  • Avocados - 1, cubed
  • Radishes - 4, sliced
  • Hot sauce (opt) - to taste
  • Limes - 1/2, wedges

Nutrition Facts

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Prep

  1. Garlic / Onions / Jalapenos / Poblanos / Tomatillos - Prep as directed. Tomatillos can be sticky after husks are removed - that’s normal, just give them a rinse. Feel free to store everything together. (Can be done up to 4 days ahead).
  2. Rotisserie chicken - Shred. (Can be done up to 4 days ahead)

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then garlic, onions, jalapenos, poblanos, and tomatillos mixture. Saute for ~2 minutes, until slightly softened.
  2. Stir in red wine vinegar, cumin, oregano, coriander, salt, and black pepper. Saute for another 2 to 3 minutes until the flavors really start to build.
  3. Add stock and chicken to the pot. Bring to a boil and then simmer covered for 16 to 20 minutes.
  4. While soup is simmering, cube avocado and slice radishes.
  5. Season soup to taste with salt, pepper, any more spices, and / or hot sauce. Divide soup into bowls and garnish with avocado and radishes. Serve with lime wedges and enjoy hot!

Nutrition Facts

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Reviews

Ratings

Original (108)
Gluten-free (10)
Paleo (10)
Vegetarian (11)

49 reviews

Holy guacamole! This soup was awesome--and the avocado creme was to die for! Definitely will make this again. (Jan. 207)

By: Mary Ann
Posted: Jan 14, 2017
Diet: Original
0 Helpful

This was great! Filling and good flavor.

By: Melissa
Posted: Oct 25, 2016
Diet: Original
0 Helpful

Was really good. I added a bit of cilantro to the soup and came out awesome

By: Tanner
Posted: Mar 31, 2016
Diet: Original
0 Helpful

Added Bison

By: Pamela
Posted: Dec 17, 2015
Diet: Original
0 Helpful

This was good, one of the better recipes we've tried. We used 1 chipotle pepper in adobo sauce, a full box of broth and an additional can of beans before blending. Next time we'll add cilantro.

By: Silvia
Posted: Sep 24, 2015
Diet: Original
0 Helpful

We like spicy food and this was easy to make with easy to find ingredients. Had a bit of difficulty making the tortilla chips but think we can work through that in the next go round. Made our own adaptations based on what we liked. Thank you.

By: Pamela
Posted: Jun 12, 2015
Diet: Original
0 Helpful