Chicken Salsa Verde Soup Food

SALSA VERDE CHICKEN TORTILLA SOUP

Steps:

• In a large pot saute the onion and garlic in some olive oil for about 5 minutes.
• Pour in the chicken, stock, tomatoes, cilantro, salsa verde, beans, and corn. Add salt and pepper and bring to a boil. Cover, turn down heat, and simmer for 20 minutes.
• To serve: Pour the soup on top of crumbled tortilla chips. Add avocado and cheese.

CHICKEN SALSA VERDE

Steps:

• For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
• Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
• For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

CHICKEN VERDE

Steps:

• In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
• Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
• Remove chicken, and allow to cool enough to handle.
• Strain stock, and discard veggies, reserving the stock in the same pot.
• When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
• Add meat to soup pot.
• Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
• Serve in burritos with rice, beans, cheese, sour cream and guacamole.