Thursday, March 22, 2012

Tomatillo Chicken Soup - Better Homes and Garden Recipe

This was my first experience making anything with tomatillos. I was disappointed to discover that one of them was moldy when I got home. If you're making anything with them, it might be wise to peek under their husks before buying them.

The tomatillos are the little green plants on the left. I'd never seen one before making this recipe.

  • 6 medium tomatillos, husks removed and rinsed
  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 1 32 ounce box chicken broth
  • 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
  1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. 
  2. 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.
  3. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. 
  4. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. 
  5. 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.

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