Ingredients
4
4 servings
- •1 (2 pound) whole chicken
- •½ medium green bell pepper, diced
- •2 tablespoons ground cumin
- •salt to taste
- •2 quarts water, or as needed to cover
- •8 medium fresh tomatillos, husks removed
- •2 green chile peppers
- •3 cloves garlic, peeled
- •2 cups tortilla chips
- •¼ cup shredded Colby-Jack cheese, or more to taste
- •1 medium avocado, diced, or more to taste
- •1 (6 ounce) can sliced black olives
- •4 sprigs fresh cilantro
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 488
- Carbohydrate: 25g
- Fat: 28g
- Fiber: 8g
- Protein: 38g
- Sugar: 5g
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