Name: Vegetable Soup with Chicken and Tomatillos
Prep time: 45 min
Cook time: 45 min
Yield: 24
Ingredients: Skinless, boneless chicken breast halves - 2 pounds; Celery, chopped - 4 stalks; Onion, chopped - 1 large; Chicken bouillon - 4 cubes; Vegetable broth - 3 (32 fluid ounce) containers; Fresh green beans, trimmed and cut into bite-size pieces - 4 cups; Diced tomatoes with green chiles - 2 (14 ounce) cans; Chopped fresh tomatillos - 2 cups; Garlic, minced - 6 cloves; Zucchini, cubed - 4 small; Jalapeno peppers, finely chopped - 2 medium; Spanish onions, chopped - 2 medium; Green bell peppers, chopped - 2 medium; Poblano pepper, chopped - 1 medium; Chopped fresh oregano - 2 teaspoons; Ground cumin - 1 teaspoon; Roasted red peppers - 4; Chipotle peppers in adobo sauce - 2 tablespoons; Chopped fresh cilantro - 2 cups; Fresh lime juice - 4 tablespoons; Salt - 1 ½ teaspoons

Ingredients for - Vegetable Soup with Chicken and Tomatillos

1. Skinless, boneless chicken breast halves 2 pounds

2. Celery, chopped 4 stalks

3. Onion, chopped 1 large

4. Chicken bouillon 4 cubes

5. Vegetable broth 3 (32 fluid ounce) containers

6. Fresh green beans, trimmed and cut into bite-size pieces 4 cups

7. Diced tomatoes with green chiles 2 (14 ounce) cans

8. Chopped fresh tomatillos 2 cups

9. Garlic, minced 6 cloves

10. Zucchini, cubed 4 small

11. Jalapeno peppers, finely chopped 2 medium

12. Spanish onions, chopped 2 medium

13. Green bell peppers, chopped 2 medium

14. Poblano pepper, chopped 1 medium

15. Chopped fresh oregano 2 teaspoons

16. Ground cumin 1 teaspoon

17. Roasted red peppers 4

18. Chipotle peppers in adobo sauce 2 tablespoons

19. Chopped fresh cilantro 2 cups

20. Fresh lime juice 4 tablespoons

21. Salt 1 ½ teaspoons

How to cook deliciously - Vegetable Soup with Chicken and Tomatillos

1 . Stage

Place chicken, celery, onion, and chicken bouillon into a large soup pot and add water just to cover. Bring to a boil over high heat; reduce heat to low and let simmer until chicken breasts are no longer pink in the centers, 20 to 30 minutes. Transfer chicken to a plate and shred into medium-size pieces using 2 forks. Set aside.

2 . Stage

Add vegetable broth, green beans, diced tomatoes with chiles, tomatillos, garlic, zucchini, jalapeno peppers, onions, bell peppers, poblano pepper, oregano, and cumin to the pot.

3 . Stage

Puree roasted red peppers and chipotle peppers in adobo in a blender or food processor; add to soup and stir to combine. Cover and bring to a boil over high heat. Stir in shredded chicken. Reduce heat to low and let simmer, partly covered, for 30 minutes. Stir in cilantro, lime juice, and salt. Serve.