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

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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.