TOMATILLO AND CHICKEN SOUP

Tomatillo and Chicken Soup image

Tomatillos are small green vegetables with a papery husk. They are part of the nightshade family, but they do not taste like tomatoes. They have a tangy, slightly sour taste that pairs wonderfully with almost any variety of pepper, and they have much smaller seeds. This soup recipe relies on their unique flavor while adding some more familiar elements, like canned green chiles, cilantro, chicken broth, and leftover chicken.

Provided by Bibi

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons avocado oil
1 cup chopped onion
½ pound fresh tomatillos, husked and chopped
2 cloves garlic, minced
1 medium jalapeno pepper, seeded and minced
1 (14.5 ounce) can low-sodium chicken broth
1 (4 ounce) can mild green chiles
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
¼ teaspoon ground coriander
salt and ground black pepper to taste
2 cups chopped cooked chicken
½ cup freshly grated Monterey Jack cheese
½ cup Mexican crema

Steps:

Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
Remove from the heat and stir in Monterey Jack cheese and crema.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 10.9 g, Cholesterol 107.5 mg, Fat 28.6 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 509.7 mg, Sugar 6.4 g