Chicken And Tomatillo Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have added a few ingredients to it (lime, garlic, cumin, and crushed red). It is a must try. Ingredients:
8 cups homemade chicken stock (or use canned chicken broth) |
1 can fire roasted diced tomatoes (hunts makes them) |
2 tsp. chile powder, or more to taste |
1 tsp cumin, or more to taste |
1 tsp crushed red pepper (i added this to the recipe so leave it out if you don't want it to have a little bit of spiciness) |
1 onion, chopped in 1/2 inch pieces |
1 tsp. dried oregano |
1 small can diced green chiles |
2 cups finely chopped tomatillos (about 8 tomatillos, remove husks, coarsely chop) |
4 cups cooked chicken, diced in 1 inch pieces |
2 cans pinto beans drained |
4 cloves garlic pressed |
freshly squeezed lime (optional) |
1/4 cup finely chopped fresh cilantro (optional) |
Directions:
1. In large soup pot, combine chicken stock, canned tomatoes with juice, chile powder, cumin, crushed red pepper, chopped onion, oregano, green chiles, and finely chopped tomatillos. Simmer about 30 minutes, until onions and tomatillos are cooked and soup flavors are blended. (I usually put a little cilantro in it now and then a garnish of it later also)
2. Add diced chicken, pinto beans, garlic and lime and simmer about 45 minutes. Turn off heat and add finely chopped cilantro, if using. Serve immediately. Garnish with more chopped cilantro if desired.
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