TOMATILLO SOUP
This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.
Provided by Holly
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 7.4 g, Cholesterol 27 mg, Fat 10.1 g, Fiber 2 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 43.3 mg, Sugar 4 g
TOMATILLO SOUP
By putting some sour cream in the soup, it actually cools off some of the heat from the jalapeno pepper. Another way would be to not put so much jalapeno in in the first place! Either way it's a great soup! This recipe is from Weight Watchers. Note: I do not follow the Weight Watchers diet; I am providing this recipe for those who do. I add salt and other seasonings that I like. You may do as you wish.
Provided by FLUFFSTER
Categories Clear Soup
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, heat oil; add onion and garlic.Cook, stirring occasionally, until onion is translucent, about 5 minutes.Add broth, tomatillos and jalapeno pepper; bring to a boil. Reduce heat to medium low; simmer,partially covered, 7 minutes. Remove from heat; cool slightly.
- In blender or food processor, puree tomatillo mixture, in batches, until smooth; return to saucepan. Add pasta and sour cream; cook just until heated through. Ladle evenly into 4 soup bowls; sprinkle with almonds.
Nutrition Facts : Calories 311.9, Fat 11.9, SaturatedFat 3.2, Cholesterol 10.1, Sodium 77.9, Carbohydrate 45.4, Fiber 7.6, Sugar 6.8, Protein 10
CHICKEN TOMATILLO SOUP
I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. -Katrina Krumm, Apple Valley, Minnesota
Provided by Taste of Home
Categories Lunch
Time 4h45m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 722mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
CHILLED TOMATILLO AND CUCUMBER SOUP
Categories Soup/Stew Milk/Cream Sauté Cucumber Summer Chill Tomatillo Jalapeño Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; cool 10 minutes. Peel and seed chilies, then cut into 1-inch pieces.
- Heat oil in heavy medium saucepan over medium heat. Add onion and garlic; saut 5 minutes. Add tomatillos and cucumber; saut until onion begins to brown, about 5 minutes. Add broth and poblano chilies; bring to boil. Reduce heat to medium-low and simmer until tomatillos are tender, about 10 minutes. Stir in jalape‱os, lime juice and cilantro. Cool completely. Working in batches, puree soup in blender. Transfer to large bowl; stir in cream. Season to taste with salt and pepper. Chill soup until cold, at least 3 hours or overnight. Divide soup among 6 bowls. Sprinkle with green onions and serve.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
SPICY COLD TOMATILLO SOUP
Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 1 quart
Number Of Ingredients 12
Steps:
- Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.
- Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add yogurt and the water; process until they are just combined.
- Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with avocado.
Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 9 g, Fiber 5 g, Protein 4 g, Sodium 372 g
CHILLED BUTTERMILK TOMATILLO SOUP
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
- Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
- Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
- Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.
CHICKEN-TOMATILLO SOUP
This is a yummy chicken soup made with tomatillos.
Provided by quilesj
Categories Chicken Soup
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 487.5 calories, Carbohydrate 24.7 g, Cholesterol 103.8 mg, Fat 27.6 g, Fiber 7.7 g, Protein 38.1 g, SaturatedFat 6.4 g, Sodium 614.1 mg, Sugar 4.8 g
TANGY TASTY TOMATILLO SOUP
This is a much played with recipe. I love it! I like it chunky. Feel free to adjust it to your own tastes.
Provided by Engrossed
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Cook and shred chicken. Set aside.
- Heat oil over medium high heat in a large pot or dutch oven. Ingredients 3-8: add 1 red onion and 1 white onion, saute until golden. Add garlic and saute 1-2 minutes. Stir in tomatillos, 3 jalapenos and broth. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes until the tomatillos start to burst.
- Puree in pot with an immersion blender. Stir in garlic salt, black pepper and cayenne pepper to taste.
- Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through.
- Stir in lemon juice and sugar if desired and remove from heat.
- Serve in bowls topped with sour cream and cilantro to taste. Tortilla chips are also good with this.
Nutrition Facts : Calories 247.9, Fat 6.9, SaturatedFat 1.2, Cholesterol 25.7, Sodium 915.8, Carbohydrate 30.8, Fiber 6.9, Sugar 11.2, Protein 19.4
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