sopa de pollo verde

​chicken tortilla soup can be done a thousand ways and it’s always tasty. I make mine a bit more like a chili verde mostly because I grow too many tomatillos. Tips: make your own sofrito if you have time and a good food processor. Also, if you have time, use bone in chicken to make the stock and then use that chicken in the soup. 

If short on time, a bottle of store sofrito is totally fine as is just chicken boiled in brine, so I will include that option.

For sofrito: can also hold the Serrano if you don’t like spice. Sofrito in ice cube trays lasts in freezer forever if you want to make a bunch 

http://tinygyniecooks.blogspot.com/2022/03/sofrito-for-all-purposes.html

1 cup sofrito

3 cloves minced garlic

4 T. Olive oil

2 chicken breasts, pounded and lightly salted

4 tomatillos or 6 if small 

2 tomatoes

1 cup frozen corn

1 16oz can diced tomatoes

1/2 tsp smoked paprika

1 packet of Sazon con azafran

1/2 tsp pepper

1/2 tsp ancho chili powder

1/2 cup minced cilantro 

3 corn tortillas soft

1/4 cup half and half

6 cups chicken stock

Salt to taste

Toppings: avocado, white corn tortilla chips, crumbled queso fresco, more cilantro, sliced black

First boil the chicken in salty water, cool and shred.

Add sofrito, oil, garlic to stock pot and simmer for 3 minutes. Add herbs and pepper and place on lowest heat. Add shredded chicken.

Blend tomatoes and tomatillos until smooth and stir with Sazon. 

Add this purée to the stock pot followed by broth. Simmer for 1 hour. 

Soak the corn tortillas until soft and work into a pulpy mushy mess. Add to the broth. Add cream, diced tomato, and corn and simmer for another 10 minutes. 

Serve with toppings!