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I
created this delicious soup Mexican-style soup because I had too many tomatillos
in my garden. I figured there had to be something else to make with them other
than a salsa, and I was right. Try this wonderful soup for your family dinner.
More great
Soup, Stew, and
Chili Recipes ,
Tomatillos Recipes,
and
Poultry Recipes.
Spicy Chicken and Tomatillo Soup
Recipe Type:
Soup,
Poultry,
Tomatillos,
Chile Peppers
Cuisine:
Southwest
Yields: 6 servings
Prep time: 20 min
Cook time: 35 min
Ingredients:
2 whole chicken breasts, boneless and skinless*
1 onion , chopped
3 cloves
garlic, chopped or minced
1 pound tomatillos, husked, rinsed, and quartered**
1 Russet potato, peeled and quartered
1 teaspoon dried oregano
1 to 2 fresh jalapeno chile
peppers (stems and seeds removed) or according to your taste
4 cups chicken broth or stock
3 cups water
Coarse
salt and coarsely-ground
black pepper to taste
1/4 cup sour cream
2 to 3 tablespoons chopped fresh cilantro leaves
*
The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
** Tomatillos are green tomato-like vegetables with paper-thin husks;
available at Latin American markets and some supermarkets.
Remove dry paperlike skins from tomatillos.
Preparation:
In a large soup pot
(or
cast-iron
Dutch oven)
over medium heat, add chicken, onion, garlic, tomatillos, potato, oregano, chile pepper, chicken stock, and water; cover and bring
just to a boil. Reduce head to low and simmer 20 to 30 minutes until chicken is
tender and the meat falls from the bone. Remove chicken from the pot to a bowl
or plate and set aside to cool (when cool, take meat from the bones and shred into pieces). Refrigerate cooked chicken
until ready to use.
Remove the soup pot from the heat and let the vegetables and
broth cool slightly.
 Working in batches, puree the vegetable and broth
in a blender or food processor.
When ready to serve, reheat
the vegetable soup puree over medium heat, stirring occasionally, until hot.
Adjust seasoning if necessary.
To serve, place a small pile of the
shredded chicken into each soup bowl. Ladle the pureed soup around the pile of chicken
in each bowl. Top each bowl of
soup with sour cream and cilantro.
Enjoy!
Makes 6 servings.
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