Name: Chicken Tomatillo Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onion, chopped - ½ medium; Hatch chile peppers - 1 (4 ounce) can; Garlic, minced - 2 cloves; Fresh tomatillos, husked and chopped - 1 pound; Chicken broth - 1 (14.5 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can; Cooked, shredded chicken breast - 1 pound; Pinto beans, rinsed and drained - 1 (15 ounce) can; Cream-style corn - 1 (14.75 ounce) can; Taco seasoning mix - 1 ½ teaspoons; Chicken soup base (such as Better than Bouillon®) - 1 ½ teaspoons; Ground cumin - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon

Ingredients for - Chicken Tomatillo Soup

1. Olive oil 1 tablespoon

2. Onion, chopped ½ medium

3. Hatch chile peppers 1 (4 ounce) can

4. Garlic, minced 2 cloves

5. Fresh tomatillos, husked and chopped 1 pound

6. Chicken broth 1 (14.5 ounce) can

7. Diced tomatoes and green chiles (such as RO*TEL®) 1 (10 ounce) can

8. Cooked, shredded chicken breast 1 pound

9. Pinto beans, rinsed and drained 1 (15 ounce) can

10. Cream-style corn 1 (14.75 ounce) can

11. Taco seasoning mix 1 ½ teaspoons

12. Chicken soup base (such as Better than Bouillon®) 1 ½ teaspoons

13. Ground cumin ½ teaspoon

14. Salt and ground black pepper to taste ½ teaspoon

How to cook deliciously - Chicken Tomatillo Soup

1 . Stage

Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.

2 . Stage

Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.

3 . Stage

Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.