Wednesday, July 17, 2013

Soup is always good with the tomatillo in it!!!

I am going to be busy the next few weeks being a grandma to four grandcritters under the age of eight. Like most children they can be really picky at what they eat. Having a garden helps spark their interest to sometimes try other foods. It is not always easy but I hope that my introduction's to them one day at a time they will grow up learning how to make healthy choices in the foods they eat.
That pretty green tomatillo works and pairs well in chicken soup. Notice by the list of ingredients there is a lot of items that can be pulled right from the garden making this a pretty fresh dish. Some like soup in the fall and winter weather, I enjoy it even in the summer but mostly on a overcast day....it feels and taste good!!!
So that is what I am preparing today yummy soup because it smells like rain is coming!!!
Maybe a loaf of French bread served up with some pesto....


Tomatillo Chicken Soup



Prep time:
Cook time:
Total time:

Serves: 4-6

Ingredients
  • 6 medium tomatillos, husks removed and rinsed
  • 1-1/2 lb. skinless, boneless chicken breast halves
  • 1 -32-oz. box chicken broth
  • 1 medium green sweet pepper, chopped
  • ½ cup chopped red onion
  • 1 stalk celery, chopped
  • 1 4-oz. can diced green chiles
  • 2 Tbsp. snipped fresh cilantro
  • 1 fresh jalapeño pepper, seeded and minced*
  • 1 Tbsp. ground cumin
  • 1 Tbsp. lime juice
  • 2 tsp. chili powder
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeño peppers, snipped fresh cilantro, and/or tortilla chips (optional)

Instructions
  1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth.
  2. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
  3. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours.
  4. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup.
  5. If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips.
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