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Tomatillo Chicken Soup
Print Recipe
Course
Soup
Cuisine
American
Ingredients
2
whole
chicken breasts, skinless
1
onion, chopped
3
cloves garlic, minced
1
pound
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
Instructions
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.
Keyword
tomatillo recipes, tomatillo soup vegetarian