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