Tomatilla Chicken Soup (crock pot)

By mdg_

Ingredients

• 6 medium tomatillos, husks removed and rinsed
• 1 1/2 lb skinless, boneless chicken breasts
• 32 oz chicken broth
• 1 medium green pepper, chopped
• 1/2 cup red onion, chopped
• 1 stalk celery, chopped
• 1 4 oz can diced green chiles
• 2 TBS snipped fresh cilantro
• 1 fresh jalapeno pepper, seeded and minced (wear gloves when mincing)
• 1 TBS ground cumin
• 1 TBS lime juice
• 2 tsp chili powder
• 2 cloves garlic, minced
• Sour Cream
• Red pepper for garnish if desired
• Tortilla chips

Preparation

Step 1

Chop 3 tomatillos.
Place remaining tomatillos in blender and cover and blend until smooth.
In slow cooker, combine pureed and chopped tomatillos, chicken broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic and 1 tsp each salt and pepper.
Cover and cook on low for 6-7 hours or high for 3 -3 1/2 hours.
Remove chicken; let stand until cool enough to handle.
Shred chicken and return to soup.
Top with sour cream, additional chopped peppers (red or jalapeno) or snipped cilantro.
Serve with tortilla chips.