Spicy Cold Tomatillo Soup Food

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CHILLED TOMATILLO SOUP



Chilled Tomatillo Soup image

From a fantastic regional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. This is good both hot or cold. As would be expected with tomatillos and lime juice, this soup is quite citrus-y. I like the leftover soup as a dip with raw jicama.

Provided by gourmetmomma

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

8 ounces fresh tomatillos, husks removed
1/2 cup chopped onion
2 tablespoons chopped seeded poblano peppers or 2 tablespoons chopped seeded jalapenos
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped fresh cilantro
1/2 teaspoon cumin
1/8 teaspoon kosher salt
1/8 teaspoon sugar
1 garlic clove
1 cup half-and-half
1 cup finely chopped peeled jicama
sliced tomatillo (optional)
fresh cilantro (optional)
sliced almonds (optional)

Steps:

  • Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.
  • In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
  • Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).
  • Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
  • For a smoother soup, process the jicama as well.
  • For a heated soup, you may find it neccessary to thin with chicken stock.

TOMATILLO SOUP



Tomatillo Soup image

This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.

Provided by Holly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Yield 6

Number Of Ingredients 13

2 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
¼ teaspoon cayenne pepper
½ teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
¼ cup sour cream
salt to taste
ground black pepper to taste

Steps:

  • Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  • Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
  • Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
  • Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
  • When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 7.4 g, Cholesterol 27 mg, Fat 10.1 g, Fiber 2 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 43.3 mg, Sugar 4 g

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