Chicken Tomatillo Soup
Description
Loaded with beans, Hatch chiles and corn, this Mexican-inspired tomatillo soup with leftover chicken is a great choice for lunch on a cold winter day.
Ingredients
•
1 tablespoon olive oil
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1/2 medium onion, chopped
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1 (4 ounce) can Hatch chile peppers
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2 cloves garlic, minced
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1 pound fresh tomatillos, husked and chopped
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1 (14 1/2 ounce) can chicken broth
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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
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1 pound cooked, shredded chicken breast
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1 (15 ounce) can pinto beans, rinsed and drained
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1 (14 3/4 ounce) can cream-style corn
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1 1/2 teaspoons taco seasoning mix
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1 1/2 teaspoons chicken soup base (such as Better than Bouillon®)
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1/2 teaspoon ground cumin
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salt and ground black pepper to taste
Directions
1
Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
2
Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
3
Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.