TOMATILLO SOUP
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
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
CHICKEN TOMATILLO SOUP
I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. -Katrina Krumm, Apple Valley, Minnesota
Provided by Taste of Home
Categories Lunch
Time 4h45m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 722mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
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.
Provided by Bibi
Categories Chicken Soup
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Remove from the heat and stir in Monterey Jack cheese and crema.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 10.9 g, Cholesterol 107.5 mg, Fat 28.6 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 509.7 mg, Sugar 6.4 g
CHICKEN-TOMATILLO SOUP
This is a yummy chicken soup made with tomatillos.
Provided by quilesj
Categories Chicken Soup
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- 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).
- Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
- 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.
- 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.
- Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.
Nutrition Facts : Calories 487.5 calories, Carbohydrate 24.7 g, Cholesterol 103.8 mg, Fat 27.6 g, Fiber 7.7 g, Protein 38.1 g, SaturatedFat 6.4 g, Sodium 614.1 mg, Sugar 4.8 g
CHICKEN TOMATILLO SOUP
A creamy tomatillo-based chicken soup that is great for those cold winter days. Top with your choice of avocado, sour cream, tortilla strips, and cilantro.
Provided by Yoly
Categories Chicken Soup
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
- Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
- Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 45.2 g, Cholesterol 99.2 mg, Fat 10.1 g, Fiber 8.5 g, Protein 43.9 g, SaturatedFat 2 g, Sodium 1691.8 mg, Sugar 10.7 g
TOMATILLO CHICKEN
This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 9
Steps:
- In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
- Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
Nutrition Facts : Calories 479 g, Fat 27 g, Fiber 4 g, Protein 44 g
BRAISED CHICKEN THIGHS WITH TOMATILLOS
Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic, the sauce becomes delightfully thick and chicken-y, perfect for garnishing with lime, radishes and plenty of cilantro. It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large Dutch oven or heavy-bottomed pot.
- Season chicken with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. (You want it to be very deeply golden brown so that it stays nice and brown as it braises.)
- Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
- Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up (they will not submerge all the way; that's fine). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes.
- Add hominy and continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.
- Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
- Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 42 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1670 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKEN TOMATILLO SOUP
Make and share this Chicken Tomatillo Soup recipe from Food.com.
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 2-3 quarts, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and sauté until golden brown (about 10 minutes).
- Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes.
- Remove from heat and let cool, then puree in blender in batches, or use an immersion blender.
- Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste.
- Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner.
Nutrition Facts : Calories 327.3, Fat 10, SaturatedFat 2.4, Cholesterol 59.7, Sodium 415.3, Carbohydrate 33.7, Fiber 6.5, Sugar 17.9, Protein 27.4
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