Chicken Tomatillo Soup
I had tomatillos to use and wanted to make something more exquisite than salsa verde, so I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. —Katrina Krumm, Apple Valley, Minnesota
Total TimePrep: 1 hour Cook: 3-3/4 hours
Makes8 servings (3 quarts)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 pound tomatillos, husks removed and chopped (about 2 cups)
- 2 medium tomatoes, chopped
- 1 medium sweet red pepper, chopped
- 1 pound boneless skinless chicken breast halves
- 2 tablespoons taco seasoning
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) Southwestern black beans, undrained
- 3 cups fresh or frozen corn, thawed
- Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno & fresno peppers, fried tortilla strips and lime wedges.
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender.
- Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours.
- Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.