Tomatilla Chicken Soup
- 4 tomatillos, peeled and clean
- 1 jalapeno (optional)
- 1/2 cup cilantro, plus extra for garnish
- 1 tablespoon olive oil
- 1 leek, white parts only, halved lengthwise and sliced
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt, to taste
- 4 cups chicken stock
- 1 teaspoon cumin
- 1 skinless boneless chicken breast
- juice of one lime
- 1-2 tsp of sugar
- creme fraiche for serving
Preheat the oven to 375°F. Roast the tomatillos (and jalapeno if desired) for about 30 minutes, flipping half way. 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.
I roasted the chicken in the oven, deboned it and shredded it using a Kitchen Aid mixer. I also seasoned the chicken with a little chili powder, salt, and pepper.
Working in batches, put half of the tomatillo puree and half of the soup into the food processor and process till smooth. Repeat for the second batch. 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.