Roasted Chicken Tomatillo Chile Salsa Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a delicious, hearty soup. I'm asked for the recipe whenever I serve it. Ingredients:
roasted tomatillo chile salsa |
1 pound tomatillos, husked |
1 white onion, peeled, sliced, quartered or whole |
4 garlic cloves |
4 poblanos |
2 jalapenos |
2 teaspoons ground cumin |
1 teaspoon salt |
1/2 cup chopped cilantro leaves |
1/2 lime, juiced |
soup |
extra-virgin olive oil |
1/2 medium onion, diced |
3 garlic cloves, chopped |
1 1/2 teaspoon ground cumin |
1/4 cup cornstarch |
8 cups chicken stock |
chopped cilantro leaves |
1 deli roasted chicken (about 3 pounds), boned, meat shredded |
1 cup rice |
salt |
freshly ground black pepper |
queso fresco for garnish |
chopped tomatoes and cilantro leaves, for garnish |
Directions:
1. Preheat oven to 400 degrees F.
2. For the salsa:
3. On a baking tray, roast tomatillos, onion, garlic, poblanos and jalapenos for 12 to 15 minutes.
4. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
5. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
6. Soup
7. Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat.
8. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.
9. Add the garlic and cumin then cook for a further minute. Sprinkle on the cornstarch and stir to ensure the cornstarch doesn't burn then gradually add the chicken stock to make a veloute.
10. Continue stirring over a low simmer until the liquid thickens. Turn off the heat, the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat.
11. Season, to taste, with salt and pepper.
12. Add rice, simmer for 45 minutes until rice is tender and soup has thickened.
13. Serve in warm bowls, topped with tomatoes, cilantro and queso fresco.
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