Small green vegetables known as tomatillos have a papery husk. Although they belong to the nightshade family, they do not have a tomato-like flavor. They have significantly smaller seeds and an acidic, somewhat sour flavor that blends beautifully with practically any type of pepper. This soup’s distinctive flavor is complemented by more conventional ingredients such canned green chiles, cilantro, chicken broth, and leftover chicken.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- 2 tablespoons avocado oil
- 1 cup chopped onion
- ½ pound fresh tomatillos, husked and chopped
- 2 cloves garlic, minced
- 1 medium jalapeno pepper, seeded and minced
- 1 (14.5 ounce) can low-sodium chicken broth
- 1 (4 ounce) can mild green chiles
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- salt and ground black pepper to taste
- 2 cups chopped cooked chicken
- ½ cup freshly grated Monterey Jack cheese
- ½ cup Mexican crema
Instructions
- Heat 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.
- Add 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.
- Remove from the heat and stir in Monterey Jack cheese and crema.
- If you can’t find Mexican crema, use 1/4 cup cream and 1/4 cup sour cream.
- If a spicy version is desired, do not discard the seeds and membranes of the jalapeno, and use hot green chiles, instead of mild. Be careful not to touch your eyes after handling raw hot peppers.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 12 g |
| Sodium | 510 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I like a good tangy recipe and this has all the acidity I like. I did cook chicken thighs in with the soup then pulled those out thdee bone them