When it comes to tomatillos, my only experience with them is when a waiter brings me tomatillo sauce to dip chips in or it’s on top of the dish I’ve just ordered. When I started trying to figure out what soup to cook yesterday a friend mentioned they had made a tomatillo chicken soup the weekend before and my interests was peeked. I started looking around on the internet and found this recipe. It was my springboard for last night’s dinner. The Tomatillo Chicken Soup I made was easy, there is just quite a bit of chopping involved, so don’t say I didn’t warn you!
Tomatillo Chicken Soup
2 lbs boneless chicken breasts
2 lbs tomatillos, diced
1 medium onion, diced
2 large garlic cloves, diced
1 4 oz can green chilies
1 quart chicken broth
1 tbsp cumin
1 tbsp coriander
1 14 oz can black beans, rinsed
1 14 oz white hominy, rinsed
2 small limes, juice
salt & pepper to taste
1 tbsp (approx) olive oil
cilantro
The good thing about this recipe is it doesn’t have to cook or stew for long to taste great!
I started by chopping the onion and garlic. Feel free to add more garlic if you’re a garlic fan. I didn’t really taste it and next time would probably add another clove. I put approximately 1 tablespoon of olive oil the bottom of a pan to heat up while I cut up the chicken into small bite size pieces. Before tossing the chicken into the warm pan, I sprinkled salt, pepper and garlic salt on the chicken.
I put the chicken, onion and garlic into the pot and let it cook about 20 minutes until the chicken was all white and the onion had gotten soft. While it was cooking I cut up the tomatillos. It took me longer than 20 minutes to cut them all, but remember I was chasing a little puppy around making sure she didn’t chew up everything in my house she could find. Side note, my floors have never been so clear of “stuff” before. After the chicken was cooked I added all the tomatillos I had cut and then added them every couple until I was finished.
I drained the can of black beans and the hominy into a strainer and rinsed them. They are going to be in the same soup so I figured why make this a two step process? Once the tomatillos are all chopped and in the pot I added the beans and hominy, the cumin and coriander, the green chilies and then added the chicken broth and the juice from the two limes. Bring it to a boil then let it simmer for at least 30 minutes, but I let it go for an hour. Once it is ready, add as much or as little chopped Cilantro as you want.
This recipe will make 4 good size portions.
What soup are you making to keep yourself warm this winter?
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