Chicken-Tomatillo Soup
Description
Tomatillos and chile peppers are blended into a tasty green sauce which adds a bright, fruity flavor to the broth of this yummy chicken soup.
Ingredients
•
1 (2 pound) whole chicken
•
1/2 medium green bell pepper, diced
•
2 tablespoons ground cumin
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salt to taste
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2 quarts water, or as needed to cover
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8 medium fresh tomatillos, husks removed
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2 green chile peppers
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3 cloves garlic, peeled
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2 cups tortilla chips
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1/4 cup shredded Colby-Jack cheese, or more to taste
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1 medium avocado, diced, or more to taste
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1 (6 ounce) can sliced black olives
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4 sprigs fresh cilantro
Directions
1
Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2
Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
3
While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
4
Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
5
Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.