CHICKEN TOMATILLO SOUP

Chicken Tomatillo Soup image

A creamy tomatillo-based chicken soup that is great for those cold winter days. Top with your choice of avocado, sour cream, tortilla strips, and cilantro.

Provided by Yoly

Categories Chicken Soup

Time 1h10m

Yield 4

Number Of Ingredients 14

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Ingredients

1 tablespoon olive oil
½ medium onion, chopped
1 (4 ounce) can Hatch chile peppers
2 cloves garlic, minced
1 pound fresh tomatillos, husked and chopped
1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 pound cooked, shredded chicken breast
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.75 ounce) can cream-style corn
1 ½ teaspoons taco seasoning mix
1 ½ teaspoons chicken soup base (such as Better than Bouillon®)
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 45.2 g, Cholesterol 99.2 mg, Fat 10.1 g, Fiber 8.5 g, Protein 43.9 g, SaturatedFat 2 g, Sodium 1691.8 mg, Sugar 10.7 g