Tomatillo Soup Food

TOMATILLO SOUP

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.

ROASTED TOMATILLO CHICKEN SOUP

Steps:

• Preheat the oven to 375°F. Roast the tomatillos (and jalapeno if desired) for about 30 minutes, flipping halfway. The peppers will be done when browned and soft to the touch. Let it cool for a few minutes, then place in a food processor with the cilantro and puree. If using the jalapeno, remove and discard seeds before pureeing. Set aside.
• Meanwhile, in a medium saucepan over medium heat, heat the olive oil and cook the leeks, until softened. Add the garlic and season lightly with salt. Add the chicken stock, cumin and chicken, and bring to a boil. Let it cook until the chicken is cooked through, about 15 minutes. Remove the chicken and shred. Set aside.
• Working in batches, put tomatillo puree and soup into a blender or food processor and blend until smooth. Return to the soup pot, bring to a boil and simmer. Adjust seasoning as necessary and put the chicken back into the pot and heat through.
• Serve hot with a dollop of creme fraiche, additional cilantro garnish, and some crusty warm bread or tortilla strips.

OVEN ROASTED TOMATILLOS

Steps:

• Preheat oven to 400 degrees.
• Arrange tomatillos on pan. Drizzle olive oil on top of tomatillos and stir so they're coated with olive oil. Sprinkle with salt.
• Bake for 60-70 minutes, stirring half way through. Cook until tomatillos look like they've popped.
• Serve immediately or store in the refrigerator for a few days. Alternatively, you can place these in freezer bags and freeze them.

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Steps:

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ROASTED TOMATILLO SOUP

Steps:

• Remove the outer skin of the tomatillos and wash under water. Using a cast iron pan, blacken tomatillos + poblanos. Scrape the char off of the poblano peppers and loosely chop.
• Add the tomatillos, poblanos, and jalapenos to a food processor along with all of the cilantro. Pulse until it resembles a salsa like consistency.
• Add olive oil to a large pot. Add the onion first sautéing until fragrant and translucent. Add the garlic and continue to sauté until fragrant and slightly golden brown, careful not to burn.
• Pour the tomatillo mixture into the pot along with the vegetable broth.
• Stir together and add beans and corn. Stir together and add in the chicken breast.
• Turn the heat to high, cover and bring to a high boil. Once boiling, turn down to low heat and let it simmer. Chicken should have an internal temperature of 165 degrees F and be fully cooked throughout.
• Use tongs to remove the chicken from the soup and shred using two forks.
• Add the chicken it back to the soup and squeeze the juice of both limes directly into the soup. Stir together and add the salt and pepper.
• Portion and garnish the top with fresh cilantro, sliced avocado, shredded cheese, fresh radish slices and more lime. Enjoy!

TOMATILLO SOUP

Steps:

• In medium saucepan, heat oil; add onion and garlic.Cook, stirring occasionally, until onion is translucent, about 5 minutes.Add broth, tomatillos and jalapeno pepper; bring to a boil. Reduce heat to medium low; simmer,partially covered, 7 minutes. Remove from heat; cool slightly.
• In blender or food processor, puree tomatillo mixture, in batches, until smooth; return to saucepan. Add pasta and sour cream; cook just until heated through. Ladle evenly into 4 soup bowls; sprinkle with almonds.

ROASTED TOMATILLO SOUP

Steps:

• Saute all veggies in olive oil for 5 - 10 minutes over med-high heat.
• Add spices and saute a few more minutes.
• Add broth and simmer for about 20 minutes.
• Add juices and cilantro.
• Salt to taste.

CHICKEN-TOMATILLO SOUP

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.

CHICKEN AND TOMATILLO SOUP

Steps:

• Preheat oven to 375 degrees. Remove husks and rinse the tomatillos. Place the tomatillos and the poblano pepper on a sheet pan. Roast in the oven for 30 minutes. Remove from oven and let cool. Meanwhile, heat a pot or dutch oven over medium-high heat. Add oil, onion, and garlic and saute until tender. About 5 minutes. Peel as much of the skin off of the poblano as you can and discard along with the the seeds and stem. Dice up the poblano and add to the sauteing onions. Pour in the broth, oregano, and cumin and bring to a boil. Once boiling, immediately reduce the heat to a simmer. Add the shredded chicken to the pot and let simmer. Meanwhile, place the tomatillos in a food processor and blend until smooth. Pour into the pot. Taste and add salt and pepper, to taste. Serve topped with avocado, shredded cabbage, and cilantro and a wedge of lime for squeezing. Enjoy!