Recipe of the Week: Salsa Verde Soup

Recipe of the Week: Salsa Verde Soup

Between getting back from Baja with Dave and Gustavo promoting Taco USA like he's Don Fucking King, I've been on a Mexican food binge. Asada, suadero, hongos con jamon y pina--I want it all.

But you can only eat out so long before your body needs some home cookin' to give your arteries a break. I was in that place recently after making a few questionable choices involving too much Cherry on Top and a little splurge at Donut Man in Glendora.

It was a killer bowl of fresh salsa verde broth created by my friend Brian Miller, chef and co-author of our healthy cooking blog Fat Dude On A Diet (Pinterest recipe board), that refreshed my senses and reminded me there's more to life than donuts.

It's a few ingredients, but hardly any of the prep requires precision, and everything is mostly cooked in one pot. If you don't have a grill, simply boil the corn, cut it from the cob and saute it with the onion in a pan. Cook the chicken in the same pan after. Finally, the pepper can be roasted on the stove top or under the broiler.

As I told Gustavo, after husking tomatillos, toasting coriander and hacking serranos, jalapeños and poblanos, this one had me feeling like I was someone's abuelita. 

The Recipe (Yield: 4 servings)

Salsa Verde Broth
1/2 yellow onion, roughly chopped
2 garlic cloves, roughly chopped
2 poblano pepper, seeded and roughly chopped
1 jalapeno pepper, seeds optional, roughly chopped
2 serrano chiles, seeds optional, roughly chopped
1 1/2 t coriander seed, toasted and ground
1 1/2 t dried Mexican oregano
12 oz. tomatillos, husked and roughly chopped
4 c chicken broth
salt and pepper to taste
cooking spray, as needed

Remaining ingredients
6 oz. chicken thighs, trimmed of fat
1/2 yellow onion
1 poblano pepper, seeded
2 ears corn, husked
1 15 oz. can black beans, drained and rinsed
2 oz. queso fresco
1/4 c chopped cilantro
1/4 c light sour cream

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