Chicken-Tomatillo Soup
This is a yummy chicken soup made with tomatillos.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(2 pound) whole chicken
- ½medium green bell pepper, diced
- 2tablespoons ground cumin
- salt to taste
- 2quarts water, or as needed to cover
- 8medium fresh tomatillos, husks removed
- 2peppers green chile peppers
- 3cloves garlic, peeled
- 2cups tortilla chips
- ¼cup shredded Colby-Jack cheese, or more to taste
- 1medium avocado, diced, or more to taste
- 1(6 ounce) can sliced black olives
- 4sprigs fresh cilantro
Instructions
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).Step 2
Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.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.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.Step 5
Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.