Recipes

Tomatillo and Chicken Soup

Per 1-cup servings.

193 cal

11g Fat (2g sat)

16g pro

9g carb (2g fiber, 5 sugars)

502mg sodium

Ingredients:

3 Tbsp - Olive Oil

2 (6-8oz) - Boneless, Skinless, Chicken Breasts

1 cup - Chopped Onion

3 cloves - Garlic, minced

4 cups - low-sodium chicken broth

1 lb (3 cups) - Chopped Tomatillo

2 - Jalapeño peppers, seeded and minced

1/2 tsp - hot pepper sauce

1/4 or 1/2 tsp - salt

1/4 tsp - cayenne pepper

2 Tbsp - Chopped fresh cilantro, plus whole leaves for garnish

1/4 cup - sour cream

1 pinch - black pepper for garnish

Directions:

1 - Heat oil in a large pot or Dutch oven over high heat. Add chicken; cook about 2 minutes per side or until browned (check temperature with an instant-read thermometer in the thickest parts, should read 165°F) Transfer chicken to a plate and chop when cooled.

2 - Add onion and garlic to pot; cook, stirring occasionally, over medium/high heat until golden, 5 to 6 minutes. Stir in broth, tomatillos, and jalapeños; bring to a boil. Reduce heat and cover, let simmer for 15 minutes. Remove from heat and let cool for 5 minutes.

3 - Purée half the soup in a blender or food processor; return soup to pot. Cook over medium heat until soup is reheated, 4 to 5 minutes. Stir in chopped chicken, the pepper sauce, salt and cayenne.

4 - Stir in chopped cilantro, ladle into bowls, and dollop each serving with sour cream and garnish.

Pg 26-27 of allrecipes August/September 2021 edition

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