Tomatillo Soup

Name: Tomatillo Soup
Total time: 45
Yield: 6
Ingredients: 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; 0.5 teaspoon hot pepper sauce; 0.25 teaspoon cayenne pepper; 2 tablespoons chopped fresh cilantro; 0.25 cup sour cream; salt to taste; ground black pepper to taste

Recipe by Holly from allrecipes.com

Soup 45 Mins.

Ingredients

6 servings

•

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

•

0.5 teaspoon hot pepper sauce
•

0.25 teaspoon cayenne pepper
•

2 tablespoons chopped fresh cilantro
•

0.25 cup sour cream
•

salt to taste
•

ground black pepper to taste

Instructions

Heat oil over medium-high heat in a large saucepan or Dutch oven. Sauté chicken in oil until both sides are browned, approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
Add onions and garlic to saucepan and sauté over medium-low heat until golden, about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes.
Puree soup in batches in a blender or food processor. Return to pot, and reheat. Add hot pepper sauce and cayenne pepper to taste.
Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.