CHICKEN TOMATILLO SOUP

Chicken Tomatillo Soup image

Provided by zeldaz51

Categories Vegetable

Time 40m

Yield 2-3 quarts, 4-6 serving(s)

Number Of Ingredients 8

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1 quart chicken stock
2 cups chopped onions
1 large carrot, chopped
2 lbs tomatillos, husked, washed, and quartered
4 garlic cloves, chopped
1/2 cup chopped hot green chili pepper (to taste)
2 -3 cups cooked chicken, in bite-sized pieces
shredded cheese, chopped fresh cilantro, and or Mexican crema

Steps:

Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and sauté until golden brown (about 10 minutes).
Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes.
Remove from heat and let cool, then puree in blender in batches, or use an immersion blender.
Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste.
Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner.

Nutrition Facts : Calories 327.3, Fat 10, SaturatedFat 2.4, Cholesterol 59.7, Sodium 415.3, Carbohydrate 33.7, Fiber 6.5, Sugar 17.9, Protein 27.4