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Sopa De Pollo Verde (Chicken Tomatillo Soup)
Prep Time:
10 minutes
Cook Time:
10 minutes
Makes:
6 servings
Ingredients

1 jar Texas Two-Step Tomatillo and Green Chili Stew Mix

2 cups Central Market Organics Chicken Broth

1 tub (12 ounce) H-E-B Fully Cooked Shredded Chicken

16 ounces frozen H-E-B Chuckwagon Corn or other Mexican-style vegetables

8 ounces (1 cup) sour cream or crema fresca (Mexican sour cream)

* Optional Toppings: queso fresco or shredded jack cheese, crushed tortilla

Directions


Place Green Chili Stew and chicken broth in a 3 or 4-quart pot. Bring to a boil over Me
dium-High heat.
Add chicken; reduce heat to Medium. Heat and stir to break up chicken.
Add corn or other frozen vegetables, as desired. Simmer 10 to 15 minutes, uncovered, over
Medium-Low heat.
Stir in sour cream right before serving. Ladle hot soup into bowls and serve with
toppings of your choice.

Nutritional Information


No Nutritional Information Available


Source


Cooking Connection