Chicken Tomatillo Soup
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
2-3 quarts
- Serves:
- 4-6
ingredients
- 1 quart chicken stock
- 2 cups chopped onions
- 1 large carrot, chopped
- 2 lbs tomatillos, husked, washed, and quartered
- 4 garlic cloves, chopped
- 1⁄2 cup chopped hot green chili pepper (to taste)
- 2 -3 cups cooked chicken, in bite-sized pieces
-
Garnishes
- shredded cheese, chopped fresh cilantro, and or Mexican crema
directions
- Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and sauté until golden brown (about 10 minutes).
- Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes.
- Remove from heat and let cool, then puree in blender in batches, or use an immersion blender.
- Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste.
- Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner.
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RECIPE SUBMITTED BY
zeldaz51
United States
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