Roasted Tomatillo Soup With Chicken Sopa Verde Con Pollo Recipes

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.

POZOLE VERDE DE POLLO (CHICKEN POSOLE)

Steps:

• Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
• Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt.
• Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the chicken is soft enough to shred. (Keep the pot covered.)
• Remove the chicken thighs, and bay leaves. Use tongs or forks to shred the chicken into small chunks.
• Add the shredded chicken back to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
• To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.

ROASTED TOMATILLO SOUP WITH CHICKEN (SOPA VERDE CON POLLO)

Steps:

• Preheat the oven to 350° F/175° C. Pat the chicken breasts dry and sprinkle on chili powder until well coated. Place chicken in the prepared 9×13 pan and bake in the preheated oven for about 20-30 minutes. Remove from oven and allow to cool for a few minutes, then shred with a fork.
• Change the oven to broil. Spread the tomatillos out on the lined baking sheet stem side down. If you use frozen tomatillos, slice each in half and allow some of the juice to drain off, then place face down on the lined baking sheet. Place under broiler until charred, about 8 to 10 minutes. If using whole fresh tomatillos, some will crack and release juice, and that's ok. Add half of the roasted tomatillos and juice to the blender jar.
• On a dry cast iron skillet, toast the onion, anaheim and jalapeno chilies, and garlic, turning until charred on all sides. Remove the stems from the anaheim and jalapenos, then cut into chunks. (Note: Remove the seeds of the chiles if you prefer mild heat.) Add half the tomatillos, onions, cilantro, chilies, and garlic to the blender jar. Blend until there are no chunks left, then pour it into the 6-quart pot. Repeat with the remaining tomatillos, onions, cilantro chilies, and garlic.
• Add the chicken stock to the pot and stir, then add the shredded chicken along with the cumin, chipotle powder, pepper, and salt. Cook over medium heat about 20 to 30 minutes. Taste it after 10 minutes and decide if you want to add the optional hot pepper sauce. Serve hot with the garnishes.

CHICKEN TOMATILLO SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

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 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.