Chicken Verde Chowder

Nope, I’m sorry but I’m not done complaining about Michigan winter weather yet, because “Baby it’s cold outside.” I’m still finding recipes that will warm us up after running from the car to the apartment. “In March?” My Arizona family asks dubiously. Yes! Unfortunately, even in March.  Sigh. I’m probably going to have to keep making “winter” weather food, take pictures, and save them for next year because everyone else is ready to be barbecuing and drinking smoothies. Ugh. Well, in time I suppose. I might as well continue to enjoy this season while it lasts I guess, because I surely won’t be making soups and stews next year while living in the desert. Or at least, NOT in March.

I found this soup on the Cooking Light website. I really like exploring their recipes because they’re pretty much guilt free. I would like to think I try to feed my family fairly healthy recipes. Well, for dinner at least. Don’t look at my desserts.  ðŸ™‚ I’m getting more and more hesitant on trying new chili or soup recipes because we LOVE the ones we already have that I make consistently. Once you find something you love it’s hard to explore new recipes that are going to be good enough to eat instead of the old standby, or different enough to eat in addition to those favorites. This recipe does exactly that. It’s slightly similar to Chile Blanco because it has chicken, green chiles, and is garnished with sour cream. BUT…this recipe has a tomatillo sauce as its base which makes it taste like a green enchilada all undone which is VERY different from the Chile Blanco. I love all the vegetables that are in this too; onions, celery, carrots, and bell peppers add a slight crunch while the hominy is sweet and soft. There’s no heat in this soup in terms of spice, but the tomatillo sauce with the cumin and oregano does warm you while the sour cream offers a cool sweetness. I’m super happy I found this recipe. If you like green enchilada sauce, or are a fan of Mexican food, it’s a keeper for sure.

Chicken Verde Stew Title


  • 1 1/2 pounds tomatillos
  • 1 7 oz can diced green chiles
  • 1/4 cup finely chopped fresh cilantro plus more for garnish
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 4 cups fat-free, lower-sodium chicken broth, divided, plus more for leftovers
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups finely chopped onion (1 large onion)
  • 1/2 cup chopped carrot (about 2 carrots)
  • 1/2 cup chopped celery (2-3 stalks)
  • 1/2 cup chopped red bell pepper (1 large)
  • 3 tablespoons all-purpose flour
  • 4 teaspoons finely chopped garlic (4 cloves)
  • 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 (29-ounce) can white or golden hominy, rinsed and drained
  • 6 tablespoons reduced-fat sour cream


1. Preheat broiler to high.

2. Peel outside skin/shell off tomatillos and wash.  Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once.

3.  While the tomatillos are cooking, dice all vegetables.

4.  When tomatillos are done, combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth.

5. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add onion, carrot, celery, and bell pepper; sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic; sauté for 30 seconds, stirring constantly. Place onion mixture in a large bowl.

6. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add half of chicken; sauté 3 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and 2 teaspoons oil. Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle stew into each bowl and top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.

Recipe from Cooking Light

Notes- Serves 6-8  This recipe saves well, so it makes perfect leftovers. My family of four can easily have it twice. I would recommend adding an additional can of chicken broth on the second night you’re planning on having leftovers as it gets pretty thick.


One response to “Chicken Verde Chowder

  1. Pingback: Chile Verde Quinoa Bake | Life's Sweet Seasons·

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