We have been so enjoying cooking with our canned tomatillos, including the tomatillo sauce that already has some onions and garlic in it, that we flashed back on this soup, which we haven’t made in ages.
Recipe adapted from A Communal Table.com
Author noted, “This soup makes a great change from the usual tomato based chicken soups I make”
Ingredients
6 cups chicken stock
3 cups cooked and shredded chicken
1-2 cups tomatillo puree or tomatillo sauce
Photo from A Communal Table.com
1/4 cup roasted chiles (roasted anaheims are perfect (frozen in this season), but anything will do and could use a mix of spices if needed)
1 onion, chopped
3 cloves garlic, minced
1 tsp. minced jalapeno (fresh, frozen or pickled)
1 cup corn or other chopped veg
juice of 1 lime
1 tsp. chile powder
1 tsp. ground cumin
1 Tbsp. oil or fat (If you roast or stew the chicken first there will be lovcely chicken fat you can use)
Avocado and cilantro for garnish, if so inclined
Instructions
In a large soup pot heat the oil or fat over medium heat. Add the onion and garlic, reduce heat to medium low and cover pot. Saute the onion and garlic for about 5 minutes or until the onion is soft. Add the chile powder and the cumin. Stir. If using tomatillo sauce with onion & garlic already in, you can heat a smaller amount of oil and go straight to spices or still add more onions & garlic, it never hurts.
Add the chicken stock, tomatillos, chiles and jalapeno. (can also substitute pepperoncini in winter) Bring mixture to a boil and reduce to a simmer. Simmer for about 15 minutes. Add the corn and other veggies and stir – cook for about 2 – 3 more minutes. If a small batch you can put some chicken chicken in each soup bowl and ladle brother over or just stir the chicken into broth. Ladle soup over chicken and garnish with whatever is available!