You might not keep diced green chiles or tomatillo sauce in your pantry, but it’s worth shopping for these ingredients because this is a surprisingly easy yet unusual soup that is a hit with everyone who tries it.
You only have to chop the chicken, onion, & garlic. All the other work is basically opening packages — and it tastes fabulous.
4 pieces or so of boneless, skinless chicken
3 cups water
1 tsp lemon pepper
2-3 tsp cumin
1 onion, chopped
1 stalk of celery if you feel like chopping that too
1 carrot if you feel like chopping that too
2 or 3 cloves garlic, chopped
1 package of frozen corn, or 1-2 cans of corn
1 small can diced green chiles, undrained, as spicy as you like it
3 cans of white beans (cannelini or great northern or whatever you like), undrained
1 can of salsa verde (trader joe’s has a good one) or just 2 cans of tomatillos
Toppings (all of which are optional)
1-2 limes, juiced
and/or anything else you like
Cut the chicken into bite-size pieces. Put the chopped chicken into a large soup-pot with the water, lemon pepper, and cumin, and simmer for about 20 minutes.
Meanwhile, chop up the onion, optional carrot, optional celery, and the garlic and saute it in a skillet over medium-low heat till it’s soft. Add the sauteed veggies to the simmering chicken.
Then add all the other ingredients, too, except for the toppings. Add more water if it needs it. Bring to a boil and simmer for a few minutes, but that’s actually all you have to do. It’s incredibly easy.
Add the toppings and enjoy. Or freeze it for later. Or take it to a friend in need. It’s good for all those uses.