This tomatillo soup with chicken and jalapeños can be spiced up or tamed down depending on your individual taste Keep in mind that you can substitute with canned tomatillos drained and chopped Garnish with sour cream and cilantro
Prep Time
45 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Heat oil in a large saucepan or Dutch oven over medium-high heat: add chicken and cook until browned
approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
Add onions and garlic to saucepan and sauté over medium-low heat until golden
about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil; reduce heat to low
cover
and simmer for about 15 minutes.
Puree soup in batches in a blender or food processor. Return to pot
and reheat. Add hot pepper sauce and cayenne pepper to taste.
Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.
