Chicken-Tomatillo Soup

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 488 Calories

Ingredients

• salt to taste
• 2 tablespoons ground cumin
• 1 (6 ounce) can sliced black olives
• 3 cloves garlic, peeled
• 1 (2 pound) whole chicken
• 2 quarts water, or as needed to cover
• 8 medium fresh tomatillos, husks removed
• 2 cups tortilla chips
• 1 medium avocado, diced, or more to taste
• 4 sprigs fresh cilantro
• 2 green chile peppers
• 0.5 medium green bell pepper, diced
• 0.25 cup shredded Colby-Jack cheese, or more to taste

Recipe Instructions

Step 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).

Step 2

Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.

Step 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.

Step 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.

Step 5

Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.