Croissants that are truly French. Although patience and work are needed, the outcomes are well worthwhile!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (2 pound) whole chicken
- ½ medium green bell pepper, diced
- 2 tablespoons ground cumin
- salt to taste
- 2 quarts water, or as needed to cover
- 8 medium fresh tomatillos, husks removed
- 2 green chile peppers
- 3 cloves garlic, peeled
- 2 cups tortilla chips
- ¼ cup shredded Colby-Jack cheese, or more to taste
- 1 medium avocado, diced, or more to taste
- 1 (6 ounce) can sliced black olives
- 4 sprigs fresh cilantro
Instructions
- 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).
- Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
- 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.
- 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.
- Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 8 g |
| Protein | 38 g |
| Saturated Fat | 6 g |
| Sodium | 614 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve always loved soups with a tomatillo base and this was good and also easy. There is no such thing as a 2 pound chicken in my area as the smallest are always over 4 pounds. Cornish would have worked but they are too expensive just to shred for soup so I used bone in chicken breast and that was the one change I made. Because I was making this ahead for work lunches, I did not garnish with avocado and I honestly didn’t miss it. Loved the addition of olives and this is one I would make again.