Name: Tomatillo Soup
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - pounded thin - 2; Olive oil - 3 tablespoons; Onion, chopped - 1; Garlic, minced - 3 cloves; Chopped tomatillos - 1 pound; Jalapeno peppers, seeded and minced - 2; Chicken stock - 4 cups; Cayenne pepper - ¼ teaspoon; Hot pepper sauce - ½ teaspoon; Chopped fresh cilantro - 2 tablespoons; Sour cream (Optional) - ¼ cup; Salt to taste - ¼ cup; Ground black pepper to taste - ¼ cup

Ingredients for - Tomatillo Soup

1. Skinless, boneless chicken breast halves - pounded thin 2

2. Olive oil 3 tablespoons

3. Onion, chopped 1

4. Garlic, minced 3 cloves

5. Chopped tomatillos 1 pound

6. Jalapeno peppers, seeded and minced 2

7. Chicken stock 4 cups

8. Cayenne pepper ¼ teaspoon

9. Hot pepper sauce ½ teaspoon

10. Chopped fresh cilantro 2 tablespoons

11. Sour cream (Optional) ¼ cup

12. Salt to taste ¼ cup

13. Ground black pepper to taste ¼ cup

How to cook deliciously - Tomatillo Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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.