MEXICAN CHICKEN AND CORN SOUP (POZOLILLO VERDE)
A whole chicken and fresh corn kernels are cooked in a green chicken broth seasoned with chiles, tomatillos, and avocado. Known in Mexico as pozolillo, this soup is considered a quick and easy version of pozole. Garnish with lettuce and serve with lime wedges and tostadas if you like. [Recipe originally submitted to Allrecipes.com.mx]
Provided by GabrielPadilla
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Rinse skin-on chicken pieces under cold running water. Trim off extra pieces of fat. Place chicken in a large pot and add chicken stock, garlic, and salt. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes. Skim off any foam that rises to the surface.
- Combine tomatillos, avocados, cilantro, water, lettuce, poblano chiles, and serrano peppers in a blender; blend until smooth. Strain and pour into the pot with the chicken. Bring to a boil and simmer for 10 minutes. Season with salt.
- Stir in corn kernels and bring to a boil again. Simmer until flavors are well combined and corn is cooked through, about 10 minutes. Discard garlic and serve.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 26.9 g, Cholesterol 40.8 mg, Fat 28.5 g, Fiber 7.1 g, Protein 15.1 g, SaturatedFat 7.1 g, Sodium 619.9 mg, Sugar 6.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ayaaan shahh
[email protected]This was the worst soup I've ever had. It was bland, watery, and flavorless.
Tsion Girma
[email protected]I'm not a big fan of Mexican food, but this soup was surprisingly good. I'll definitely be making it again.
Ann Haron
[email protected]This soup was a little bland for my taste. I added some extra chili powder and cumin, and it was much better.
Mahina Skye
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The soup was still really good.
LaDon “Web” JR
[email protected]This recipe was a little more time-consuming than I expected, but it was definitely worth it. The soup was delicious!
Braylen Lewis
[email protected]I had some trouble finding tomatillos, but I was able to use green tomatoes instead. The soup still turned out great!
Suresh Jaisi
[email protected]This soup was a little too spicy for my taste, but I was able to tone it down by adding some sour cream.
Leeroy Gutierrez
[email protected]I'm not a big fan of tomatillos, but this soup was still really good. I'll definitely be making it again.
Mir Umair
[email protected]This was a great recipe! I made it for my family, and everyone loved it.
ACHOL Mathew
[email protected]I added some black beans and sweet potatoes to this soup, and it was amazing! I love how versatile this recipe is.
Perekpo Jude
[email protected]This pozole verde is a delicious and healthy soup. It's perfect for a quick and easy weeknight meal.
Jonna Seeber
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover chicken, and it's always a crowd-pleaser.
Cate Gayi
[email protected]This was the first time I've ever made pozole verde, and it turned out great! The recipe was easy to follow, and the soup was full of flavor. I'll definitely be making this again.
Devin Cheek
[email protected]I've made this pozole verde several times now, and it's always a hit with my family and friends. It's so easy to make, and the results are always delicious. I love that I can use different types of meat or vegetables, depending on what I have on hand
Mary Jade Julies
[email protected]This pozole verde was incredibly flavorful and comforting. The combination of chicken, corn, and tomatillos was perfect, and the broth was rich and savory. I especially loved the addition of the avocado and cilantro, which added a nice freshness to t