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Tomatillo Chicken Soup

A nice, tasty slow cook soup for the winter months.

 

Tomatillo Chicken Soup

Ingredients

6 medium tomatillos, husks removed and rinsed

1 1/2 pounds skinless, boneless chicken breast halves

1 32 ounce box chicken broth

1 medium green sweet pepper, chopped

1/2 cup chopped red onion

1 stalk celery, chopped

1 4 ounce can diced green chiles

2 tablespoons snipped fresh cilantro

1 fresh jalapeno pepper, seeded and minced*

1 tablespoon ground cumin

1 tablespoon lime juice

2 teaspoons chili powder

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon ground black pepper

Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional) 

Directions

1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.

2. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.

http://www.bhg.com/recipe/chicken/tomatillo-chicken-soup/

 

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