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1½ Quarts
Easy
Published 2007
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.
Cut the chicken on the diagonal into narrow
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