CHICKEN AND ALMOND SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



CHICKEN AND ALMOND SOUP image

Yield 8 servings

Number Of Ingredients 6

1 large onion, chopped coarse
2 lbs chicken breasts, cooked and shredded
1 cup drained canned tomatillos
1/2 cup blanched almonds
6 cups chicken stock
2 Tbsp cilantro, minced

Steps:

  • Puree onion half the chicken, the tomatillos, and the almonds. Bring puree and stock to a boil and simmer 2 minutes. Add remaining chicken, cilantro, and salt and pepper to taste. Heat till hot.

There are no comments yet!