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Tomatillo Soup

SUBMITTED BY: Holly PHOTO BY: Caroline C

"This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro."

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 skinless, boneless chicken breast halves - pounded thin
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 pound chopped tomatillos
  • 2 jalapeno peppers, seeded and minced
  • 4 cups chicken stock
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon hot pepper sauce
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup sour cream (optional)
  • salt to taste
  • ground black pepper to taste

DIRECTIONS

  1. Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  2. Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
  3. Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
  4. Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
  5. When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2006 by Caroline C
I've only recently discovered tomatillos, and was so happy to find this recipe! I used just... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by schmerna
I was really disappointed after the other rave reviews. The soups was a very thin broth with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2005 by Leslie Sullivan
Delicious, tangy soup! I added a little garlic salt as well as some ground cumin to add a more... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2004 by ABoston
Nice Southwestern dish. The recipe is worth five stars when tomatillos are in season, during... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2003 by SARA_NO_H
This soup was excellent! I made this to use up some tomatillos my mother gave me from her... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2006 by KymInNM
This was delicious! Following other reviews, I used more tomatillos (1.5 lbs) to make the soup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2006 by mariana
I absolutely loved it! While making it, I wasn't too sure about it, but once I tasted it I was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by Fullofappetite
I was a little reluctant, but wow to my surprise. This was a little spicy but full of flavor.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2004 by CARDOZOS
This soup was good. If you like green enchilada sauce, then you may like this as it is like a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2003 by LINJO