Chicken Tomatillo and Chile Soup
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
6 cups chicken stock
3 cups cooked and shredded chicken
1 cup corn, fresh or frozen
1/4 cup roasted chiles
4 tomatillos, husked and chopped
1 onion, chopped
3 cloves garlic, minced
1 tsp. minced jalapeno
juice of 1 lime
1 tsp. chile powder
1 tsp. ground cumin
1 Tbsp. canola oil
Avocado and cilantro for garnish
Instructions:
In a large soup pot heat the canola oil over medium heat. Add the onion and garlic, reduce heat to medium low and cover pot. Sweat the onion and garlic for about 5 minutes or until the onion is translucent. Add the chile powder and the cumin. Stir.
Add the chicken stock, tomatillos, chiles and jalepeno. Bring mixture to a boil and reduce to a simmer. Simmer for about 15 minutes or until the tomatillos are soft. Add the corn and stir – cook for about 2 – 3 more minutes.
Place some of the shredded chicken in each soup bowl. Ladle soup over chicken and garnish with avocado and cilantro. Serve.
From acommunaltable.com