Name: Tomatillo Soup
Yield: 6 servings
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 jalapeno peppers, seeded and minced; 4 cups chicken stock; ¼ teaspoon cayenne pepper; ½ teaspoon hot pepper sauce; 2 tablespoons chopped fresh cilantro; ¼ cup sour cream; salt to taste; ground black pepper to taste

Directions

Step 1

Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.

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Step 2

Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
Step 3

Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
Step 4

Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
Step 5

When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

Nutrition Facts

Per Serving:

159 calories; protein 10.5g; carbohydrates 7.4g; fat 10.1g; cholesterol 27mg; sodium 43.3mg. Full Nutrition

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts