Mexican-Style Tomatillo and Chicken Soup

Name: Mexican-Style Tomatillo and Chicken Soup
Yield: Makes 1½ Quarts (6 First-Course or Light Main-Course Servings)
Cuisine: Mexico
Ingredients: Four 8-ounce boneless, skinless chicken breasts; Salt; Pepper; Sour cream and grated Monterey Jack cheese for serving; 1 bunch cilantro, large stems removed and leaves finely chopped; 1 onion, finely chopped; 2 jalapeno chiles, seeded and finely chopped, or more to taste; 1 pound fresh tomatillos, husks removed and coarsely chopped, or two 13-cans tomatillos, drained and coarsely chopped; 3 tablespoons olive oil; 3 cloves garlic, minced; 3 cups chicken broth or water

Preparation info

Makes
1½ Quarts

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

The flavors of this soup are inspired by the enchiladas with green sauce found in virtually every Mexican restaurant in Southern California. The acidic tang of the tomatillos provides a perfect balance to the richness of the sour cream, chicken, and cheese.

Ingredients

Four 8-ounce boneless, skinless chicken breasts
Salt
Pepper
1

Americas
Mexico
Starter
Main course
Gluten-free
Soup
California
Central America
Spicy

Method

Cut the chicken on the diagonal into narrow 2-inch-long strips. Season with salt and pepper and reserve in the refrigerator.

In a pot, cook the onion and garlic in the oil over medium heat, stirring regularly, for about 10 minutes, or until the onion softens and is shiny but does not brown. Add the tomatillos, chiles, and broth and