Chicken Tomatillo Soup

Name: Chicken Tomatillo Soup
Total time: 70
Yield: 4
Ingredients: 1 tablespoon olive oil; 0.5 medium onion, chopped; 1 (4 ounce) can Hatch chile peppers; 2 cloves garlic, minced; 1 pound fresh tomatillos, husked and chopped; 1 (14.5 ounce) can chicken broth; 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®); 1 pound cooked, shredded chicken breast; 1 (15 ounce) can pinto beans, rinsed and drained; 1 (14.75 ounce) can cream-style corn; 1.5 teaspoons taco seasoning mix; 1.5 teaspoons chicken soup base (such as Better than Bouillon®); 0.5 teaspoon ground cumin; salt and ground black pepper to taste

Recipe by Yoly from allrecipes.com

Lunch 1 Hr. 10 Mins.

Ingredients

4 servings

•

1 tablespoon olive oil
•

0.5 medium onion, chopped
•

1 (4 ounce) can Hatch chile peppers
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2 cloves garlic, minced
•

1 pound fresh tomatillos, husked and chopped
•

1 (14.5 ounce) can chicken broth
•

1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

•

1 pound cooked, shredded chicken breast
•

1 (15 ounce) can pinto beans, rinsed and drained
•

1 (14.75 ounce) can cream-style corn
•

1.5 teaspoons taco seasoning mix
•

1.5 teaspoons chicken soup base (such as Better than Bouillon®)
•

0.5 teaspoon ground cumin
•

salt and ground black pepper to taste

Instructions

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.