Simple Suppers | Soups
Chili Verde Soup (Shortcut Method)
Cold Winter Nights Are Perfect For a Warm Bowl of Homemade Chile Verde Soup.
Those who know me well, know that I LOVE to both cook and eat Mexican food. This Chili Verde Soup is one of the most authentic and flavorful Mexican meals that I make.
This hearty soup is great for using up leftover cooked shredded pork or chicken since you only need about a pound of it. If you don’t have quite enough, no worries, a little less than a pound will work as well. This soup is full of delicious authentic Mexican flavor, using fresh ingredients unique to Mexican Cuisine including, fresh tomatillos, cumin, garlic, hominy, and cilantro. Yum!
Start With Fresh Tomatillos
I love recipes that are both easy to make and made with natural wholesome ingredients, however, sometimes this is hard to find. A blender or food processor enables this soup to be both.
If you have not cooked with tomatillos before, let me fill you in on a few things. You can find them in most grocery stores, and they are both delicious and inexpensive. They are little like a green tomato but have a tangier flavor perfect for Chili Verde. Since their seeds are tiny and edible, they don’t need to be removed. So, tomatillos are not hard to prepare. Simply remove the outer husks, which come off easily, and they are ready to chop.
Prepare The Vegetables
Wash the tomatillos and the onions and chop them into large chunks. Wash and coarsely chop the cilantro, add 1/4 cup to the blender and set the other 1/2 cup aside for later. Add the other veggies to the blender. My Ninja blender works beautifully for this but of course, any blender will work. If you don’t already own a blender (or even a large food processor will get the job done) I suggest you check out a Ninja blender. I got one as a gift and love it.
Add The Tomatoes
I add the can of chopped Mexican seasoned tomatoes to the blender with the vegetables and pulse everything until pureed because we don’t like large chunks of tomatoes in our soup. You can do the same or just add the tomatoes directly to the crock pot if you prefer chunky tomatoes.
About The Beans
I make this soup with two cans of Bush’s Southwestern-style beans and one can of great northern or pinto beans. It gives the soup just the right amount of spicy kick for us. If you like a lot of kick, you can use 3 cans of the Southwestern-style beans and omit the regular beans. On the other hand, if you prefer a milder version of this Chile Verde soup, you can omit the Southwestern-style beans all together and opt for 3 cans of Great Northern beans instead.
Add Everything to the Crockpot
Once the vegetables have been pureed, it’s time to let the dumping begin! Simply add everything on the list of ingredients to the pot EXCEPT for the last three items. Set sour cream, remaining 1/2 cup of chopped cilantro and cheese aside to use as toppings for the soup when serving. Cook as directed for at least 6 – 8 hours on low or 3 – 4 hours on high.
Which to Use, Hominy or Corn?
I used corn for this recipe this time because I had it in my pantry and it works fine. But I actually prefer the hominy when making Chili Verde soup if I can find it at the store. It makes it heartier, richer, and more authentic. The large, tender morsels contribute to the texture of the soup, making it thicker and heartier. If you have never tried hominy, I would definitely recommend it.
Chili Verde Soup (Shortcut Method)
- 1 Blender or Food Processor
- 1 Crockpot optional
- 1 Stock Pot optional
- 1 pound Cooked pork shoulder, shredded Can substitute shredded cooked chicken if desired
- 1 small Onion
- 5 med Tomatillos Outer shells removed
- 32 oz Chicken broth
- 14 oz Canned hominy or corn, drained
- 10 oz Canned chopped tomatoes w/lime and cilantro Ro-Tel brand or other, canned chopped tomatoes with green chiles works as well.
- 1 cup Mild verde salsa (green) Herdez brand or other
- 3 cans 14oz Northern white, pinto beans or Bushes Southwestern-style beans. Bushes Southwestern-style beans will give a spicier kick.
- 1 1/2 tsp Minced garlic
- 2 tsp Ground cumin
- 2 tsp Chili powder
- Salt & pepper to taste
- 3/4 cup Fresh cilantro, divided 1/2 Optional for topping
- 1 cup Shredded Monterey Jack cheese Optional for topping
- 1/2 cup Sour cream Optional for topping
- Coarsely chop onion, cilantro and tomatillos, add onion, tomatillos and 1/4 cup of cilantro to blender or food processor. Set remaining 1/2 cup cilantro aside for later. Add can of tomatoes to blender or food processor and puree everything together. Pour into crockpot.
- Add all remaining ingredients to the crockpot except last three (remaining cilantro, cheese and sour cream).
- Cover and cook in crockpot on high for at least 3-4 hours, or on low for 6-8 hours.
- Top with Cilantro, cheese and/or sour cream as desired. Serve with tortilla chips if desired.
- This soup can also be prepared in a stock pot on a stovetop. Add all ingredients as directed above, cover, and simmer for 40 minutes.
- I like to puree one can of the beans in a blender to give the soup a thicker consistency.
I am Laura
Who I am is a Southern California turned small town, Midwest Mom. I am wife to Bruce, and mom to my three girls who are all now in college. I enjoy spending time with our quirky pup, Ollie, working in my little garden, and experimenting in the kitchen. I am dedicated to keeping my life as simple as possible and to helping others do the same.
It is my deepest hope that you will find resources here that will bring you closer to living a simpler, more intentional, and more peaceful life.
in your space…
…but let it be
as a daisy
in a vase.
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