Mexican-Style Tomatillo and Chicken Soup

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

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