CHICKEN-TOMATILLO SOUP

Chicken-Tomatillo Soup image

This is a yummy chicken soup made with tomatillos.

Provided by quilesj

Time 1h30m

Yield 4

Number Of Ingredients 13

Ingredients

1 (2 pound) whole chicken
½ medium green bell pepper, diced
2 tablespoons ground cumin
salt to taste
2 quarts water, or as needed to cover
8 medium fresh tomatillos, husks removed
2 peppers green chile peppers
3 cloves garlic, peeled
2 cups tortilla chips
¼ cup shredded Colby-Jack cheese, or more to taste
1 medium avocado, diced, or more to taste
1 (6 ounce) can sliced black olives
4 sprigs fresh cilantro

Steps:

Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

Nutrition Facts : Calories 487.5 calories, Carbohydrate 24.7 g, Cholesterol 103.8 mg, Fat 27.6 g, Fiber 7.7 g, Protein 38.1 g, SaturatedFat 6.4 g, Sodium 614.1 mg, Sugar 4.8 g