Tomatillo And Chicken Soup Recipes

TOMATILLO CHICKEN SOUP

Steps:

• Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, salt and black pepper.
• Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup in slow-cooker. If desired, serve topped with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.

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.

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.

CHICKEN AND TOMATILLO SOUP

Steps:

• Preheat oven to 375 degrees. Remove husks and rinse the tomatillos. Place the tomatillos and the poblano pepper on a sheet pan. Roast in the oven for 30 minutes. Remove from oven and let cool. Meanwhile, heat a pot or dutch oven over medium-high heat. Add oil, onion, and garlic and saute until tender. About 5 minutes. Peel as much of the skin off of the poblano as you can and discard along with the the seeds and stem. Dice up the poblano and add to the sauteing onions. Pour in the broth, oregano, and cumin and bring to a boil. Once boiling, immediately reduce the heat to a simmer. Add the shredded chicken to the pot and let simmer. Meanwhile, place the tomatillos in a food processor and blend until smooth. Pour into the pot. Taste and add salt and pepper, to taste. Serve topped with avocado, shredded cabbage, and cilantro and a wedge of lime for squeezing. Enjoy!

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.

TOMATILLO CHICKEN

Steps:

• In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
• Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

CHICKEN TOMATILLO SOUP

Steps:

• Saute onion, garlic, tomatillos and cumin in a large stock pot 10 to 15 minutes until fragrant and tender.
• Add chicken, broth, salsa and hominy; simmer at least 25 minutes.
• Ladle into bowls and let each diner top with the condiments of their choice.

CHICKEN TOMATILLO SOUP

Steps:

• Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and sauté until golden brown (about 10 minutes).
• Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes.
• Remove from heat and let cool, then puree in blender in batches, or use an immersion blender.
• Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste.
• Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner.