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Sopa De Pollo Verde (Chicken Tomatillo Soup)

Cooking Connection

Family-friendly

Rating

Quick and easy

Rating

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

Instructions


Place Green Chili Stew and chicken broth in a 3 or 4-quart pot. Bring to a boil over Medium-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

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