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Chicken Pozole Verde

green chili, onion and garlic roasted in a blend of Mexican spices and then added to organic chicken broth to create a tasty and healthy soup. Topped with fresh chicken and garnishes.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Side Dish, Soup
Cuisine Mexican

Ingredients
  

  • 1/4 cup Mexican spice blend
  • 3 tbsp avocado oil
  • 2 serrano peppers
  • 2 jalapeƱos
  • 2 green anaheim peppers
  • 1 white onion
  • 4 cloves garlic
  • 6 cups chicken stock
  • 1 bunch kale
  • 2 cups garbanzo beans
  • 1 rotisserie chicken- cut up
  • 1 avocado- sliced
  • 1 package corn tortillas- cut into wedges
  • 1-2 limes- cut in wedges

Instructions
 

  • Pre-heat the oven to 425 degrees
  • Place onion, green chilis and garlic on a cookie sheet. Drizzle avocado oil on top and sprinkle 3 tbsp of spice blend over the mixture. Using your hands, rub the oil and seasoning blend all over the chilis, onion and garlic. Place in the oven and roast for 15 min.
  • When chilis are done roasting place them into a food processor or blender and set aside. On the same baking sheet add your tortillas. Sprinkle with avocado oil and seasoning blend. Mix well and place in the oven for about 10 minutes, or until they are brown and crispy.
  • Place chicken stock in a pot over medium heat. While stock is heating, place the chili mixture in a food processor and puree. Add 1-2 large tbsp of the chili puree to the pot and bring to a boil. Note: you can add additional chili puree if you desire a spicy soup.
  • Next, add garbanzo beans and kale. Let the mixture simmer for a few minutes and then taste. Add more seasoning blend as needed.
  • Finally, add the chicken and allow the soup to simmer for 10 minutes.
  • To serve, add soup to a bowl and garnish with fresh avocado, lime, extra seasoning and homemade tortilla chips.
    Enjoy!