Ingredients:
2 whole chicken breasts, skinless
1 onion, chopped
3 cloves garlic, minced
1 pound tomatillos, husked and quartered
1 Russet potato, peeled and quartered
1 teaspoon dried oregano
2 chili peppers, stemmed and seeded
4 cups chicken stock
3 cups water
Kosher salt and ground peppercorns to taste
1/4 cup sour cream
2 to 3 tablespoons chopped fresh cilantro leaves
Directions:
In a large pot over medium heat, add chicken, onion, garlic, tomatillos, potato, oregano, chili pepper, chicken stock, and water; cover and bring to a boil. Reduce heat to low and simmer until chicken is tender and the meat falls from the bone, about 30 minutes. Remove chicken from the pot set aside to cool. Once the chicken has cooled, remove the bones and shred. Remove the soup pot from the heat and let the vegetables and broth cool slightly. Purée the vegetable and broth in batches in a blender. To serve, spoon a small amount of shredded chicken into soup bowls and pour over it. Top with sour cream and cilantro.
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