Mexican Chicken and Corn Soup (Pozolillo Verde)
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"A whole chicken and fresh corn kernels are cooked in a green chicken broth seasoned with chiles, tomatillos, and avocado. Known in Mexico as pozolillo, this soup is considered a quick and easy version of pozole. Garnish with lettuce and serve with lime wedges and tostadas if you like. [Recipe originally submitted to Allrecipes.com.mx]"
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Ingredients1 h servings 404 cals
Original recipe yields 10 servings
- Rinse skin-on chicken pieces under cold running water. Trim off extra pieces of fat. Place chicken in a large pot and add chicken stock, garlic, and salt. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes. Skim off any foam that rises to the surface.
- Combine tomatillos, avocados, cilantro, water, lettuce, poblano chiles, and serrano peppers in a blender; blend until smooth. Strain and pour into the pot with the chicken. Bring to a boil and simmer for 10 minutes. Season with salt.
- Stir in corn kernels and bring to a boil again. Simmer until flavors are well combined and corn is cooked through, about 10 minutes. Discard garlic and serve.
Per Serving: 404 calories; 28.5 g fat; 26.9 g carbohydrates; 15.1 g protein; 41 mg cholesterol; 620 mg sodium. Full nutrition