PAULA'S CHICKEN TOMATILLO SOUP RECIPE - (4.5/5)

Paula's Chicken Tomatillo Soup Recipe - (4.5/5) image

Provided by á-25252

Number Of Ingredients 16

2 pounds fresh tomatillos, husks removed
4 jalapeños, halved lengthwise and seeded
1 cup packed fresh cilantro leaves
1 tablespoon minced garlic
1 tablespoon fresh lime juice
1 onion, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
2 tablespoons vegetable oil, divided
6 cups chicken broth
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon ground coriander
Garnish: fried corn tortilla strips

Steps:

In a large saucepan, combine tomatillos and water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer for 10 minutes or until tomatillos are tender; drain. In the work bowl of a food processor, combine tomatillos, jalapeños, cilantro, garlic, and lime juice. Process until mixture is slightly chunky. Add onion, and pulse 2 to 3 times or until onion is combined. Mixture can be made up to 3 days ahead, covered, and refrigerated. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken; seal bag, and shake to coat. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of chicken, and cook for 5 to 6 minutes or until chicken is browned. Remove from pan. Add remaining 1 tablespoon oil to pan, and cook remaining chicken for 5 to 6 minutes or until chicken is browned. Return all chicken to pan. Stir in broth, cumin, chili powder, coriander, and tomatillo mixture. Bring to a boil over medium-high heat, reduce heat, and simmer for 30 minutes. Garnish with fried tortilla strips, if desired.