This salsa verda chicken soup combines a number of Mexican flavors and makes for a sizzling Paleo meal. Stir up a bowl tonight!
In my sausage and cauliflower rice posting, I talked about how versatile this vegetable is in removing grains from a meal, and recently I tried to disguise cauliflower in a green pozole-type soup in place of the hominy.
My kids get a kick out of hominy, or "giant corn," as they call it. I was afraid they might pick out the cauliflower once they figured out mom tried to trick them, but they ate it. Without complaining, even. And I give all the credit to the salsa verde that flavors the soup so well.
Salsa verde is one of my most favorite things in the whole world, and I think the cauliflower did a decent job replacing the hominy!
Many of the ingredients in this soup need lots of preparation, but you can do all of it ahead of time. Yep, all of it -- grilling and prepping the poblanos, the chicken and dicing all of the vegetables. It comes together really quickly after that!
- 1 tablespoon Coconut Oil
- 1 medium Onion, peeled and diced
- 3 cloves Garlic, peeled and minced
- 2 jalapeños Jalapeños, seeded and minced
- 1 teaspoon Ground Cumin
- 1 cup Fresh Cilantro, chopped, divided
- 3 Poblano Peppers, grilled, peeled, seeded and chopped
- 2 quarts Chicken Stock, divided
- 3 Chicken Breasts, grilled, chopped
- 3 Carrots, peeled and diced
- 1/2 large head Cauliflower, chopped into 1/2-inch pieces
- 2-3 medium Limes
- 1/4 cup Corn Flour, optional
Heat the oil in a large pot over medium-high heat.
Add the onion, garlic, and jalapeño.
Saute until soft, about 3-4 minutes. Add cumin, 1/2 of the cilantro, pobanos, and 1 quart of chicken stock. Bring to a simmer and let it cook for about 5 minutes.
Blend using an immersion blender or transfer to a blender in batches to blend.
Once pureed, add the chicken, carrots, cauliflower and 2 cups of chicken stock. Bring to a low boil, reduce heat, and let it simmer for 15 minutes or until the vegetables are tender.
Add the juice from 2 limes and a few generous pinches of salt, taste, then add the third lime if you think it needs additional lime juice as well as more salt, if needed.
Stir in the remaining 1/2 cup cilantro and corn flour (if using). Simmer for 2-3 minutes to allow the corn flour to be incorporated into the soup.
Serve with additional fresh cilantro and lime wedges.
- You may also use grape seed in lieu of coconut oil.
- Feel free to add more cilantro and lime wedges for serving.