Pamela Ellgen
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Roasted Tomatillo Chicken Soup

Curl up with a bowl of this easy-to-make recipe.
Thu 03 Apr, 2014
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Expand your everyday menu options with tangy tomatillos. Coupled with lime juice and cilantro, they liven up basic chicken soup with the flavors of Central and South America. At the market, look for bright, firm fruits for the most tang for your buck. For the most flavor, roast the chicken at home and make your own chicken broth.

Serves 2 to 4

Ingredients:

4 cups tomatillos, husked and rinsed

1 red onion, thinly sliced

4 cloves garlic

1 Serrano pepper, quartered lengthwise

Olive oil

Sea salt

1 lime, juiced

1 cup fresh, roughly chopped cilantro

32 ounces chicken broth, homemade is preferred

16 ounces roasted chicken, roughly chopped  

1 avocado, sliced

Instructions:

Preheat the oven to 400F. Place the tomatillos, half of the red onion, garlic, and Serrano pepper in a large roasting dish. Drizzle with olive oil and season generously with salt. Roast for 20 to 30 minutes, until the tomatillos are browned.

Place the roasted vegetables into a food processor along with the lime juice and half of the cilantro. Pulse until the mixture is nearly smooth.

In a large pot, heat a tablespoon of olive oil over medium heat. Cook the remaining onion for 5 to 7 minutes. Add the roasted tomatillo mixture and chicken broth and bring to a simmer for 15 minutes. Add the cooked chicken and cook just until heated through.

Serve with avocado slices and the remaining cilantro.

Nutrition Facts:

363 calories, 13g carbohydrates, 25g fat, 25g protein, 670mg sodium, 6g sugars 

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