
Mexican-Style Tomatillo and Chicken Soup

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The flavors of this soup are inspired by the enchiladas with green sauce found in virtually every Mexican restaurant in Southern California. The acidic tang of the tomatillos provides a perfect balance to the richness of the sour cream, chicken, and cheese.
ingredients
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serves: 6
8 ounce skinless chicken breasts
Salt
Pepper
1 onion (finely chopped)
3 cloves garlic (minced)
3 tablespoons olive oil
1 pound fresh tomatillos (husks removed and coarsely chopped, or two 13-ounce cans tomatillos, drained and coarsely chopped)
2 jalapeno chiles (seeded and finely chopped, or more to taste)
3 cups chicken broth (or water)
1 bunch cilantro (large stems removed and leaves finely chopped)
Sour cream, for serving
grated Monterey Jack cheese, for serving
Servings Per Recipe: 6
Amount per Serving
Calories: 207
- Total Fat: 13.6 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Cholesterol: 15.5 mg
- Sodium: 218.2 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.8 g
- Sugars: 4.3 g
- Protein: 9.2 g
preparation

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