Name: Chicken and Tomatillo Soup
Yield: Makes 6 First-Course Servings
Cuisine: United States
Ingredients: 1 pound fresh tomatillos, papery husk removed, coarsely chopped, or 2 cups canned, drained and coarsely chopped; 2 tablespoons finely chopped cilantro leaves cayenne pepper sour cream; grated Monterey Jack or Cheddar cheese; 3 garlic cloves, finely chopped; 1 medium-size onion, finely chopped; 3 tablespoons unsalted butter or olive oil; 3 cups chicken broth or water; salt and pepper; 1 3-pound chicken, quartered; 2 Jalapeño chilies, seeded and finely chopped

Preparation info

Makes
6
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

One thing I miss about living in California is going out for inexpensive and wonderful Mexican food. I suppose a lot of it wasn’t totally authentic, but I’ll never forget the chicken enchiladas with green tomatillo sauce and sour cream. I think I’ve managed to capture the same tart flavor in this soup.

Ingredients

1 3-pound chicken, quartered
salt and pepper
3 tablespoons unsalted butter

Americas
United States
Main course
Starter
California
Soup
Gluten-free

Method

Season the chicken with salt and pepper, then brown it on both sides in the butter or olive oil over high heat in a sauté pan just large enough to hold it in a single layer. When the chicken is well browned, after about 5 minutes on each side, take it out of the pan, pour out the fat, and lightly sauté the onion and garlic in a tablespoon of fresh oil or butter.

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