Description
A comforting, flavorful soup made with air fryer roasted tomatillos, jalapeños, and garlic, blended into a tangy salsa verde and simmered with shredded chicken, chickpeas, and fresh garnishes like avocado and lime.
Ingredients
Scale
- 1 pound tomatillos, husked and rinsed
- 2 jalapeños, stems removed
- 4 garlic cloves, peeled
- 1 medium red onion, quartered
- 1 small bunch cilantro
- Juice of 2 limes
- 1 teaspoon salt
- 2 cups cooked shredded chicken
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 avocado, diced
- 1 tablespoon olive oil
- 4 cups chicken broth
Instructions
- Preheat your air fryer to 400°F (200°C).
- Toss tomatillos, jalapeños, garlic, and onion in olive oil.
- Place in air fryer basket in a single layer and roast for 12 to 14 minutes, shaking halfway through.
- Transfer roasted vegetables to a blender with cilantro, lime juice, and salt. Blend until smooth.
- Pour salsa into a soup pot and add chicken broth, chickpeas, and shredded chicken.
- Simmer over medium heat for 10 minutes to combine flavors.
- Taste and adjust seasoning. Stir in diced avocado just before serving.
- Ladle into bowls and garnish as desired.
Notes
- Use fresh lime juice for best flavor.
- Blend the roasted veggies while still warm for a smoother texture.
- Add avocado just before serving to keep it vibrant and fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Air Fryer, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 55mg