Name: Tomatillo and Chicken Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Avocado oil - 2 tablespoons; Chopped onion - 1 cup; Fresh tomatillos, husked and chopped - ½ pound; Garlic, minced - 2 cloves; Jalapeno pepper, seeded and minced - 1 medium; Low-sodium chicken broth - 1 (14.5 ounce) can; Mild green chiles - 1 (4 ounce) can; Chopped fresh cilantro - ¼ cup; Ground cumin - ½ teaspoon; Ground coriander - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Chopped cooked chicken - 2 cups; Freshly grated Monterey Jack cheese - ½ cup; Mexican crema - ½ cup

Ingredients for - Tomatillo and Chicken Soup

1. Avocado oil 2 tablespoons

2. Chopped onion 1 cup

3. Fresh tomatillos, husked and chopped ½ pound

4. Garlic, minced 2 cloves

5. Jalapeno pepper, seeded and minced 1 medium

6. Low-sodium chicken broth 1 (14.5 ounce) can

7. Mild green chiles 1 (4 ounce) can

8. Chopped fresh cilantro ¼ cup

9. Ground cumin ½ teaspoon

10. Ground coriander ¼ teaspoon

11. Salt and ground black pepper to taste ¼ teaspoon

12. Chopped cooked chicken 2 cups

13. Freshly grated Monterey Jack cheese ½ cup

14. Mexican crema ½ cup

How to cook deliciously - Tomatillo and Chicken Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

Remove from the heat and stir in Monterey Jack cheese and crema.