It’s officially getting cooler outside which means one thing: soup season! Don’t get us wrong – we LOVE a hearty Thanksgiving day plate (or three) of food. But, the rest of the month? We love a good warm dish that isn’t a full-blown, heavy meal. And did we mention how nice this makes your kitchen smell? This Tomatillo and Chicken Soup recipe is sure to warm your soul.
This recipe will make 4 servings
Prep time 10 minutes / Cook time 50 minutes
- 3 tbsp avocado oil
- 2 (6-8 oz) free-range boneless chicken breasts, pounded to 1/2″ thick
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (we used organic)
- 1 lb tomatillos, chopped
- 1-2 jalapeno pepper, seeded and minced
- 1/2 tsp hot pepper sauce
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 2 tbsp fresh cilantro, chopped (keep some whole leaves for garnish)
- black pepper (for garnish)
Cook the Chicken
After you are done prepping all of your ingredients (above) it’s time to start cooking! Heat your oil in a large pot over high heat. Add in your chicken and cook for about 2 minutes on each side or until brown. Chicken is cooked when it registers 165 degrees F. Transfer chicken to a plate and set aside. Once the chicken is cooled, you can chop it into smaller, bite-sized pieces.
Make the Broth
As your chicken is cooling, you’ll add your onion and garlic to your pot to cook. Stir occasionally over medium-high heat for about 5 to 6 minutes, until golden. Stir in the broth, chopped tomatillos, and jalapenos. Bring soup to a simmer and cover for about 15 minutes. Set aside for about 5 minutes to begin cooling. Once your soup has cooled some, you’ll want to transfer about half to a blender or food processor. Puree and return soup to your pot to cook for an additional 4 to 5 minutes until the soup is reheated.
Chicken Soup Magic
As soon as your soup has reheated, stir in your chopped chicken, salt, and cayenne pepper. Just before serving, add in the chopped cilantro. Ladle soup into bowls and dollop each serving with sour cream. Garnish with whole cilantro leaves and black pepper. Voila; chicken soup with a twist. Now all you have to do is sit, stir, and sip!
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