Tomatillo and Chicken Soup
Tomatillos are small green vegetables with a papery husk. They are part of the nightshade family, but they do not taste like tomatoes. They have a tangy, slightly sour taste that pairs wonderfully with almost any variety of pepper, and they have much smaller seeds. This soup recipe relies on their unique flavor while adding some more familiar elements, like canned green chiles, cilantro, chicken broth, and leftover chicken.
- Serves: 4 persons
- 2tablespoons avocado oil
- 1cup chopped onion
- ½pound fresh tomatillos, husked and chopped
- 2cloves garlic, minced
- 1medium jalapeno pepper, seeded and minced
- 1(14.5 ounce) can low-sodium chicken broth
- 1(4 ounce) can mild green chiles
- ¼cup chopped fresh cilantro
- ½teaspoon ground cumin
- ¼teaspoon ground coriander
- salt and ground black pepper to taste
- 2cups chopped cooked chicken
- ½cup freshly grated Monterey Jack cheese
- ½cup Mexican crema
Step 1Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
Step 2Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
Step 3Remove from the heat and stir in Monterey Jack cheese and crema.