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Spicy Tomatillo Chicken Soup

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Soup Mexican
Spicy Tomatillo Chicken 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
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup sour cream
  • salt to taste
  • ground black pepper to taste
Instructions
1
Heat a substantial amount of oil in a large cooking vessel over a moderately high heat level: add the chicken and cook until it develops a brownish color, approximately 2 minutes on each side. Remove the chicken from the vessel and set it aside for further use.
2
Add sliced onions and minced garlic to the cooking vessel and sauté over a lower heat setting until they turn golden, about 2 to 3 minutes. Introduce the tomatillos and jalapeño peppers into the mixture, stirring well. Add broth and bring the mixture to a rolling boil; then reduce the heat to a lower level, cover it, and let it simmer for about 15 minutes.
3
Blend the soup in batches using a blender or food processor to achieve a smooth consistency. Return the blended mixture to the pot and reheat it thoroughly.
4
Add hot pepper sauce according to your desired level of spiciness, followed by cayenne pepper for added flavor. Taste and adjust the seasoning accordingly.
5
Shred the cooked chicken into small pieces; then combine it with the soup and add salt and pepper to taste. Top your bowl with minced cilantro and a dollop of sour cream if you prefer it that way.