Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 5 jalapeños (stemmed, seeded, and minced, with one sliced and reserved for garnish)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 28 ounces salsa verde (or canned tomatillo puree – approximately four 7-ounce cans)
- 4 cups cold chicken broth (divided)
- 1/2 cup cornstarch
- 2 cups heavy cream (or half and half)
- 1 avocado (pitted, peeled, and mashed)
- 1 bunch cilantro (stemmed and chopped, divided)
- Salt and black pepper (to taste)
- 1/2 cup crumbled cotija cheese (optional, for garnish)
Instructions
- Sauté Aromatics: In a 4 or 6-quart Dutch oven or heavy pot, melt the butter over medium heat. Add the minced jalapeños and chopped onions and sauté for about 5 minutes until soft. Then add the minced garlic and continue cooking for an additional 1-2 minutes until the onions are soft and translucent.
- Prepare Cornstarch Slurry: While the vegetables are sautéing, whisk together 1 cup of cold chicken broth and the cornstarch in a measuring cup or bowl until smooth to create a slurry. Set aside to thicken the soup later.
- Add Liquids and Thicken: Pour the salsa verde, the remaining 3 cups chicken broth, and the cornstarch slurry into the pot with the sautéed vegetables. Stir everything to combine and bring the mixture to a boil, stirring occasionally until the soup thickens.
- Incorporate Cream and Avocado: Lower the heat to simmer, then add the heavy cream and mashed avocado to the pot. Stir thoroughly and add 3/4 of the chopped cilantro. Let the soup simmer gently for about 5 minutes, stirring occasionally to blend the flavors.
- Season and Serve: Taste and season the soup with salt and black pepper to your preference. Ladle the soup into bowls and garnish with the reserved jalapeño slices, remaining cilantro, and crumbled cotija cheese just before serving for a fresh and flavorful finish.
Notes
- Using unsalted butter allows you to better control the saltiness of the soup.
- Slicing and reserving one jalapeño for garnish adds a fresh heat and visual appeal.
- You can substitute half and half for heavy cream for a lighter version.
- The cotija cheese garnish is optional but adds a classic Mexican salty tang to the soup.
- To reduce heat, remove all seeds from jalapeños; keeping a few can add a nice kick.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
