Chicken Tomatillo Soup

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READY IN: 40mins
SERVES: 4-6
YIELD: 2-3 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 1
    quart chicken stock
  • 2
    cups chopped onions
  • 1
    large carrot, chopped
  • 2
    lbs tomatillos, husked, washed, and quartered
  • 4
    garlic cloves, chopped
  • 12
    cup chopped hot green chili pepper (to taste)
  • 2 -3
    cups cooked chicken, in bite-sized pieces
  • Garnishes
  • shredded cheese, chopped fresh cilantro, and or Mexican crema
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DIRECTIONS

  • Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and sauté until golden brown (about 10 minutes).
  • Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes.
  • Remove from heat and let cool, then puree in blender in batches, or use an immersion blender.
  • Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste.
  • Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner.
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