Tomatillo and Chicken Soup
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

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.