Chicken-Tomatillo Soup

Chicken-Tomatillo Soup

This is a yummy chicken soup made with tomatillos.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  2. Step 2

    Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
  3. Step 3

    While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
  4. Step 4

    Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
  5. Step 5

    Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.