Tomatillo Soup
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
53
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Olive Oil3 cloves
Garlic (minced)450 g
Tomatillo (chopped)4 cups
Chicken Stock1 tsp
Cayenne Pepper1 tsp
Hot Pepper Sauce2 tbsps
Cilantro (chopped fresh)1 cup
Sour Cream (optional)Directions:
1
Heat oil over high heat in a large saucepan or Dutch oven
2
Saute chicken in oil until both sides are browned, approximately 2 minutes per side
3
Remove the chicken, and set aside
4
Add onions and garlic to saucepan, and saute until golden
5
Stir in the tomatillos, jalapeno peppers, and broth
6
Bring to a boil
7
Reduce heat, cover the pot, and simmer for about 15 minutes
8
Puree vegetables in batches in a blender or food processor
9
Return to pot, and reheat
10
At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce
11
Slice the chicken into thin slices, and then shred
12
Stir into soup
13
Season to taste with salt and pepper
14
When ready to serve, stir in the minced cilantro and ladle into bowls
15
Put a dollop of sour cream on top of each portion, and let it melt a bit
16
Top each dollop with a single cilantro leaf, and serve immediately