Tomatillo and Chicken Soup
Description
This chicken soup recipe gets its flavor from tomatillos, along with canned green chiles, cilantro, and Mexican crema.
Ingredients
•
2 tablespoons avocado oil
•
1 cup chopped onion
•
1/2 pound fresh tomatillos, husked and chopped
•
2 cloves garlic, minced
•
1 medium jalapeno pepper, seeded and minced
•
1 (14 1/2 ounce) can low-sodium chicken broth
•
1 (4 ounce) can mild green chiles
•
1/4 cup chopped fresh cilantro
•
1/2 teaspoon ground cumin
•
1/4 teaspoon ground coriander
•
salt and ground black pepper to taste
•
2 cups chopped cooked chicken
•
1/2 cup freshly grated Monterey Jack cheese
•
1/2 cup Mexican crema
Directions
1
Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
2
Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
3
Remove from the heat and stir in Monterey Jack cheese and crema.