Verde Chicken Tortilla Soup

Directions:                    

1. Preheat oven to 350°.
2. For the chicken: Brush one side of the chicken with half of the olive oil. Sprinkle with half of the salt, pepper and garlic powder. Place in a glass baking dish, seasoned side down. Brush the top with remaining olive oil, season with remaining salt, pepper and garlic powder.
3. Roast in the oven for 25 minutes, until the chicken is cooked through and the juices run clear. Allow to cool for 15 minutes, then dice.
4. For the soup: In a 5-quart Dutch oven, heat olive oil over medium-high heat. Add red onion and garlic; stir to coat. Cook for 5 minutes or until the onions are tender. Add the salt, pepper, bell pepper, green onion, jalapeño, ¼ cup cilantro, lime juice, cumin and oregano. Stir and cook for another 4-5 minutes, until the vegetables are fragrant and tender.
5. Add the salsa verde, chicken stock and water. Stir in the diced chicken, bring to a simmer. Cook for an additional 30 minutes. Season to taste with salt and pepper.
6. Serve with tortilla chips, fresco cheese and remaining cilantro.

Recipe and Photo Courtesy of Cassie Laemmli, Bake Your Day   

 

ALDI Test Kitchen Tip:

Puree 8 ounces of chopped green chilies as a substitution for salsa verde.

Tip by Chef Michelle, ALDI Test Kitchen.