Health Hotline Magazine | March 2026

This Mexican-inspired soup starts with a jar of your favorite tomatillo salsa, chicken, and hominy—corn kernels that have been “nixtamalized,” a traditional process that gives the kernels a delightfully chewy texture. We highly recommend adding the hominy, but you can substitute beans if you prefer. The soup is delicious on its own, but loading it with toppings is a fun way to let everyone customize their dinner. Serve it alongside warmed Natural Grocers ® Brand Organic Yellow Corn Tortillas or Restaurant-Style Corn Tortilla Chips. SALSA VERDE CHICKEN SOUP SLOW COOKER

Serves: 4 | Prep time: 15 minutes | Cooking time: 4–8 hours

INGREDIENTS • 2 tablespoons Natural Grocers Brand Organic Extra-Virgin Olive Oil • 1 medium organic white onion, diced • 3 organic garlic cloves, minced • 1 teaspoon Natural Grocers Brand Bulk Organic Ground Cumin • 1 ½ cups organic chicken broth or 1 ½ teaspoons organic chicken bouillon base + 1 ½ cups water • ½ teaspoon Natural Grocers Brand Bulk Organic Oregano • ¼ teaspoon Natural Grocers Brand Bulk Real Salt • 1 (4-ounce) can organic diced green chilies • 1 (16-ounce) jar tomatillo salsa • 1-1 ½ pounds boneless, skinless organic chicken breast or thigh • 1 (30-ounce) can organic hominy, drained (or sub 1 can of Natural Grocers Brand Organic Pinto or Great Northern Beans , drained) • 3 cups Natural Grocers Brand Organic Frozen Chopped Kale , Cauliflower Florets, and/or Cut Green Beans (any combination) • ½ cup chopped organic cilantro • 1 organic lime Optional for topping: chopped organic cilantro, thinly sliced organic green onion, finely shredded organic cabbage, diced organic avocado, and thinly sliced organic radishes

INSTRUCTIONS 1. Heat a large saucepan over medium heat. Add olive oil, swirl pan to coat and then add onion. Cook, stirring occasionally until onion is soft, 5-7 minutes. Add the garlic and cumin and cook, stirring frequently, for one minute. 2. Add the broth, oregano, salt, green chilies, and tomatillo salsa. Stir well and pour into the slow cooker. 3. Nestle the chicken into the liquid in the slow cooker, making sure it is covered. Cover and cook on low for 6-8 hours or high for 4 hours. 4. About 30 minutes before serving, use a wooden spoon to gently break the chicken up (it should be fall-apart tender). Add the hominy and frozen vegetables. Cover, turn the slow cooker to high, and cook for 30 minutes more.

26 | Health Hotline ®

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