Tender chicken, chiles, fresh herbs, garlic, and lime juice make this tomatillo soup a warming dish for chilly nights.
Chicken Tomatillo Soup
Makes 6 to 8 servings
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- 2 pounds fresh tomatillos, husks removed
- 4 jalapeños, halved lengthwise and seeded
- 1 cup packed fresh cilantro leaves
- 1 tablespoon minced garlic
- 1 tablespoon fresh lime juice
- 1 onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds boneless skinless chicken breasts, cut into ½-inch pieces
- 2 tablespoons vegetable oil, divided
- 6 cups chicken broth
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon ground coriander
- Garnish: fried corn tortilla strips
- In a large saucepan, combine tomatillos and water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer for 10 minutes or until tomatillos are tender; drain.
- In the work bowl of a food processor, combine tomatillos, jalapeños, cilantro, garlic, and lime juice. Process until mixture is slightly chunky. Add onion, and pulse 2 to 3 times or until onion is combined. Mixture can be made up to 3 days ahead, covered, and refrigerated.
- In a resealable plastic bag, combine flour, salt, and pepper. Add chicken; seal bag, and shake to coat.
- In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of chicken, and cook for 5 to 6 minutes or until chicken is browned. Remove from pan. Add remaining 1 tablespoon oil to pan, and cook remaining chicken for 5 to 6 minutes or until chicken is browned. Return all chicken to pan. Stir in broth, cumin, chili powder, coriander, and tomatillo mixture. Bring to a boil over medium-high heat, reduce heat, and simmer for 30 minutes. Garnish with fried tortilla strips, if desired.
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