Tomatillo and Chicken Soup

Name: Tomatillo and Chicken Soup
Total time: 60
Yield: 4
Ingredients: 2 tablespoons avocado oil; 1 cup chopped onion; 0.5 pound fresh tomatillos, husked and chopped; 2 cloves garlic, minced; 1 medium jalapeno pepper, seeded and minced; 1 (14.5 ounce) can low-sodium chicken broth; 1 (4 ounce) can mild green chiles; 0.25 cup chopped fresh cilantro; 0.5 teaspoon ground cumin; 0.25 teaspoon ground coriander; salt and ground black pepper to taste; 2 cups chopped cooked chicken; 0.5 cup freshly grated Monterey Jack cheese; 0.5 cup Mexican crema

Recipe by Bibi from allrecipes.com

Lunch 60 Mins.

Ingredients

4 servings

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2 tablespoons avocado oil
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1 cup chopped onion
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0.5 pound fresh tomatillos, husked and chopped
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2 cloves garlic, minced
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1 medium jalapeno pepper, seeded and minced
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1 (14.5 ounce) can low-sodium chicken broth
•

1 (4 ounce) can mild green chiles

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0.25 cup chopped fresh cilantro
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0.5 teaspoon ground cumin
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0.25 teaspoon ground coriander
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salt and ground black pepper to taste
•

2 cups chopped cooked chicken
•

0.5 cup freshly grated Monterey Jack cheese
•

0.5 cup Mexican crema

Instructions

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.