Description
A flavorful and comforting Chicken Verde Soup featuring tender chicken simmered in a spicy salsa verde broth, accented with Mexican corn masa dumplings called chochoyotes. This gluten-free recipe combines aromatic spices and fresh ingredients, perfect for a warm and satisfying meal. Topped with avocado, lime, jalapeño, and queso cotija, it brings vibrant Mexican flavors to your table.
Ingredients
Scale
For the Soup
- 3 cups Rotisserie Chicken (or 2 chicken breasts boiled in 6 cups water)
- 5 ½ cups Water
- 1 ½ cups Chicken Stock
- 1 (16.7 oz) Jar of Salsa Verde (preferably spicy)
- 1 Onion, chopped
- 1 Serrano Pepper, chopped (optional)
- 4 cloves Garlic, minced
- 1 tablespoon Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
For the Chochoyotes (Corn Masa Dumplings)
- 2 cups Instant Corn Masa (e.g., Maseca brand)
- 1 ½ cups Water
- 1 teaspoon Salt
- ¼ cup Cilantro, chopped
- 3 tablespoons Lard or Butter
Toppings
- 1 Lime, cut into wedges
- 1 Jalapeño, diced
- 1 Avocado, diced
- Queso Cotija, crumbled
Instructions
- Prepare the Chicken: Use 3 cups of pre-cooked rotisserie chicken, or boil 2 split chicken breasts in 6 cups of water until cooked through. Shred the chicken and reserve the cooking water for the soup if boiling.
- Make the Masa Dough: In a bowl, knead together the instant corn masa, salt, and water for one minute. Add chopped cilantro and lard or butter, kneading until fully combined. Wrap the dough in plastic wrap and refrigerate while preparing the soup.
- Chop Aromatics: Finely chop the onion, garlic, and serrano pepper (if using).
- Sauté Vegetables and Spices: Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Sauté the onions for 3-4 minutes until translucent. Add garlic, serrano pepper, chili powder, cumin, salt, and oregano and sauté for an additional minute until fragrant.
- Add Liquids and Simmer: Pour in the salsa verde, chicken stock, and the reserved water (or additional water if using pre-cooked chicken). Bring to a simmer and cook over medium-high heat for 15-20 minutes.
- Form the Chochoyotes: While soup simmers, roll the masa dough into 1-inch diameter balls. Press your thumb in the center of each ball to create an indentation.
- Add Dumplings to Soup: After the soup has simmered about 15 minutes, carefully drop the chochoyotes one or two at a time into the soup. Let them simmer for 3-4 minutes or until they float to the top.
- Finish the Soup: Add the shredded chicken to the pot and heat through thoroughly for a few minutes.
- Serve and Garnish: Ladle the soup into bowls and add desired toppings such as diced avocado, jalapeño, queso cotija, and a squeeze of fresh lime.
Notes
- The stated cook time excludes the time needed to cook chicken if starting from raw breasts; use pre-cooked rotisserie chicken to save time.
- Serrano pepper is optional; omit for less heat or substitute with jalapeño.
- This soup is naturally gluten-free when using corn masa and gluten-free salsa verde.
- Adjust the spiciness by choosing mild or spicy salsa verde according to preference.
