Roasted Tomatillo Chicken Soup
Roasted Tomatillo Chicken Soup requires approximately 45 minutes from start to finish. This recipe makes 4 servings with 202 calories, 13g of protein, and 10g of fat each. For $1.64 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It works well as an affordable soup. 4901 person were impressed by this recipe. If you have garlic, kosher salt, tomatillos, and a few other ingredients on hand, you can make it. Winter will be even more special with this recipe. It is a good option if you're following a gluten free and primal diet. It is brought to you by Kitchen Confidante. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is pretty good. Similar recipes include Roasted Tomatillo Soup With Chicken (sopa Verde Con Pollo), 10 Top Tomatillo s and Roasted Tomatillo and Green Olive Salsa, and Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto.
Servings: 4
Ingredients:
4 cups chicken stock
1/2 cup cilantro, plus extra for garnish
creme fraiche for serving
1 teaspoon cumin
1 clove garlic, minced
1 jalapeno (optional)
1/4 teaspoon kosher salt, to taste
1 leek, white parts only, halved lengthwise and sliced
1 tablespoon olive oil
1 skinless boneless chicken breast
4 tomatillos, peeled and clean
Equipment:
oven
food processor
sauce pan
pot
Cooking instruction summary:
Preheat the oven to 375°F. Roast the tomatillos (and jalapeno if desired) for about 30 minutes, flipping half way. The peppers will be done when browned and soft to the touch. Let it cool for a few minutes, then place in a food processor with the cilantro and puree. If using the jalapeno, remove and discard seeds before pureeing. Set aside.Meanwhile, in a medium saucepan over medium heat, heat the olive oil and cook the leeks, until softened. Add the garlic and season lightly with salt. Add the chicken stock, cumin and chicken, and bring to a boil. Let it cook until the chicken is cooked through. Remove the chicken and shred. Set aside.Working in batches, put half of the tomatillo puree and half of the soup into the food processor and process till smooth. Repeat for the second batch. Return to the soup pot, bring to a boil and simmer. Adjust seasoning as necessary and put the chicken back into the pot and heat through.Serve hot with a dollop of creme fraiche, additional cilantro garnish, and some crusty warm bread.
Step by step:
1. Preheat the oven to 375°F. Roast the tomatillos (and jalapeno if desired) for about 30 minutes, flipping half way. The peppers will be done when browned and soft to the touch.
2. Let it cool for a few minutes, then place in a food processor with the cilantro and puree. If using the jalapeno, remove and discard seeds before pureeing. Set aside.Meanwhile, in a medium saucepan over medium heat, heat the olive oil and cook the leeks, until softened.
3. Add the garlic and season lightly with salt.
4. Add the chicken stock, cumin and chicken, and bring to a boil.
5. Let it cook until the chicken is cooked through.
6. Remove the chicken and shred. Set aside.Working in batches, put half of the tomatillo puree and half of the soup into the food processor and process till smooth. Repeat for the second batch. Return to the soup pot, bring to a boil and simmer. Adjust seasoning as necessary and put the chicken back into the pot and heat through.
7. Serve hot with a dollop of creme fraiche, additional cilantro garnish, and some crusty warm bread.
Nutrition Information:
covered percent of daily need
