TOMATILLO-CHICKEN SOUP

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 2 skinless, boneless chicken breast halves - pounded thin
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 pound chopped tomatillos
  • 2 jalapeno peppers, seeded and minced
  • 4 cups chicken stock
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon hot pepper sauce
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup sour cream (optional)
  • salt to taste
  • ground black pepper to taste

Directions

  • 1.Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  • 2.Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
  • 3.Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
  • 4.Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
  • 5.When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

Notes

Has a subtle flavor.Immersion blender is helpful

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