Tomatillo and Chicken Soup

Tomatillos are small green vegetables with a papery husk. They are part of the nightshade family, but they do not taste like tomatoes. They have a tangy, slightly sour taste that pairs wonderfully with almost any variety of pepper, and they have much smaller seeds. This soup recipe relies on their unique flavor while adding some more familiar elements, like canned green chiles, cilantro, chicken broth, and leftover chicken.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 399 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• 1 cup chopped onion
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 1 (14.5 ounce) can low-sodium chicken broth
• 2 cups chopped cooked chicken
• 1 medium jalapeno pepper, seeded and minced
• 2 tablespoons avocado oil
• ½ cup Mexican crema
• ½ pound fresh tomatillos, husked and chopped
• 1 (4 ounce) can mild green chiles
• ½ cup freshly grated Monterey Jack cheese

Recipe Instructions

Step 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.

Step 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.

Step 3

Remove from the heat and stir in Monterey Jack cheese and crema.