This Dutch Apple Cake variant is quite wonderful. Perfect for the autumn holiday season and easy to prepare.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 2 skinless, boneless chicken breast halves – pounded thin
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound chopped tomatillos
- 2 jalapeño peppers, seeded and minced
- 4 cups chicken stock
- ½ teaspoon hot pepper sauce (Optional)
- ¼ teaspoon cayenne pepper (Optional)
- 2 tablespoons chopped fresh cilantro
- ¼ cup sour cream (Optional)
- salt to taste
- ground black pepper to taste
Instructions
- Heat oil over medium-high heat in a large saucepan or Dutch oven. Sauté chicken in oil until both sides are browned, approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
- Add onions and garlic to saucepan and sauté over medium-low heat until golden, about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes.
- Puree soup in batches in a blender or food processor. Return to pot, and reheat. Add hot pepper sauce and cayenne pepper to taste.
- Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 43 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
recipes are made to adjust and adlib. This is a great base to do just that to make it your own family favorite
A good basic soup. It needed some adjustments. I simmered it to thicken it up as well as throwing in grilled corn seasoned with cumin when I pureed it.
I made this soup per the recipe except I didn’t have fresh chicken so I used 2 cans of chicken instead. I am always looking for recipes to use the tomatillos I grow in my garden. This recipe is a keeper!
I made this for dinner tonight. It was SO good! This is definitely a keeper!
This is SO delicious — there were no leftovers! I used 1.5 lb tomatillos, did not seed the jalapenos. I did not add hot sauce or cayenne as it was already spicy enough for our taste. Will make again and again!
added 2 cups of cooked ancient grains at the end. needed to put the chicken in the soup for 10 mins to finish cooking it
Really good and will be making again for sure. A few changes were made. Used a shortcut with a Costco roasted chicken and also added 1/2 bag frozen roasted corn, leftover wild rice and a cup of cherry tomatoes from the garden.
This soup is amazing! My husband and five kids all devoured it. Using the same ingredients, I did prep differently. I used a whole chicken and simmered for two hours to make the broth. Then I de-boned and chopped the meat. I broiled the onions, garlic, jalapenos and tomatillos in the oven until they had a nice char. Once they were blackened, I added them to the broth and blended with the immersion blender. I, then, added in the chopped chicken. I also added some navy beans, according to the accounts of other reviewers. I let it all simmer for 20mins. I finished it off with a splash of lime juice and cilantro, then dished up. We all topped with sour cream, and my husband and I added a heavy splash of Frank’s. It was so good!!! I can’t wait to make again, and I can see where many of my frozen tomatillos from this summer’s garden making their way into this soup!
Great use of tomatillo this my second time making this soup add corn.
like the interesting flavor of the tomatillos
Oh my heck, I love this soup! I have made it several times and the only changes I made was to add cumin and because I like a thicker soup I added mass.
So easy, healthy and absolutely delicious!!
First time having tomatillos. I loved them! As others suggested, I used more tomatillos. I cut the recipe down to 4 servings and used only 1 jalapeno with most seeds removed and did not add any other spicey ingredients. It was still a little bit bitey for my delicate eaters. Also I recommend using an immersion blender rather than scooping and moving veggies around to blend up. Served with a Caesar salad and chips and fresh guacamole. Yum!
Loved it! Call me crazy, but I always at least double the garlic. I also like my chicken chunky, not shredded.
Delicious! Mine was on the spicy side by choice. The dab of sour cream helped cool it off a bit. Great recipe!
It was spicy.
I think the soup turned out beautifully but it isn’t a soup that I appreciate the flavor of. Added a potato, cumin and reduced broth to 3 cups per others’ recommendations.
My husband made this tonight – this was the first soup he ever made and it was delicious. If you like hear, add the cayenne and pepper sauce. We didn’t because my son doesn’t like it that hot. We skipped the sour cream and topped this with crushed chips, avocado, tomato, and cheddar cheese.
My family loved this! Even my kids with out the chicken
Instead of Jalapeño peppers I used roasted chilies. Super recipe!!
I made it the first time as the recipe says. Good but as others have said, no body. As I was putting it in the frig, I dropped a container on the glass lid and had to throw it away. So I made it again, added the black beans and corn and also some Trader Joe spicy rice that was a leftover. Excellent. I grew my own tomatillos so have to make somewith them. I love this recipe with the adds. Served with cornbread.