Tomatillo Chicken Soup

By Alqualonde

Other traditional Mexican soup toppings include sliced radishes for some crunchy zip and lime quarters to squeeze the juice into the soup for a citrusy fresh taste

Ingredients

• 6 medium tomatillos, husks removed and rinsed
• 1 1/2 pounds skinless, boneless chicken breast halves
• 1 32 ounce box chicken broth or use your own
• 1 medium green sweet pepper, chopped
• 1/2 cup chopped red onion
• 1 stalk celery, chopped
• 1 4 ounce can diced green chiles
• 2 tablespoons snipped fresh cilantro
• 1 fresh jalapeno pepper, seeded and minced*
• 1 tablespoon ground cumin
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)

Details

Servings 4

Preparation

Step 1

1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart 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.

2. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.