Roasted Tomatillo Soup With Chicken Sopa Verde Con Pollo Recipes

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.

TOMATILLO AND CHICKEN SOUP

Steps:

• 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.

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.

CHICKEN TOMATILLO SOUP

Steps:

• 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.