Tomatillo Soup

Name: Tomatillo Soup
Ingredients: 2 skinless, boneless chicken breast halves - pounded thin; 3 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 pound chopped tomatillos; 2 jalapeno peppers, seeded and minced; 4 cups chicken stock; 1/4 teaspoon cayenne pepper; 1/2 teaspoon hot pepper sauce; 2 tablespoons chopped fresh cilantro; 1/4 cup sour cream (optional); salt to taste; ground black pepper to taste

13 ingredients

5 steps

Ingredients

2 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
1/4 cup sour cream (optional)
salt to taste
ground black pepper to taste

Directions

1

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.
2

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.
3

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.
4

Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
5

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.