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How to Make Chicken-Tomatillo Soup - A Step-by-Step Guide

If you're in the mood for a hearty and comforting soup, then you'll want to try this delicious Chicken-Tomatillo Soup recipe. This soup is a vibrant and flavorful dish that is perfect for warming you up on a chilly day. The combination of tender chicken, tangy tomatillos, and a variety of aromatic spices creates a soup that is sure to tantalize your taste buds.

One of the best things about this soup is how simple and easy it is to make. With just a few basic ingredients and minimal pre...

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Ingredients

  • 1 (2 pound) whole chicken
  • ½ medium green bell pepper, diced
  • 2 tablespoons ground cumin
  • salt to taste
  • 2 quarts water, or as needed to cover
  • 8 medium fresh tomatillos, husks removed
  • 2 green chile peppers
  • 3 cloves garlic, peeled
  • 2 cups tortilla chips
  • ¼ cup shredded Colby-Jack cheese, or more to taste
  • 1 medium avocado, diced, or more to taste
  • 1 (6 ounce) can sliced black olives
  • 4 sprigs fresh cilantro

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
  • While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
  • Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
  • Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

    • Nutrition

    488 cal.

    • Total Fat: 28g
    • Saturated Fat: 6g
    • Cholesterol: 104mg
    • Sodium: 614mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 8g
    • Total Sugars: 5g
    • Protein: 38g
    • Vitamin C: 82mg
    • Calcium: 140mg
    • Iron: 6mg
    • Potassium: 932mg

    Categories

    Mexican recipes
    Soup recipes
    Chicken recipes
    Tomatillo recipes
    Spicy recipes