Chicken Tomatillo and Chile soup
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: Mexican
Servings: 4
Calories: 460kcal
- 6 cups chicken stock
- 3 cups cooked and shredded chicken
- 1 cup corn fresh or frozen
- ¼ cup roasted chiles
- 4 to matillos husked and chopped
- 1 onion chopped
- 3 cloves garlic minced
- 1 tsp. minced jalapeno
- juice of 1 lime
- 1 tsp. chile powder
- 1 tsp. ground cumin
- 1 Tbsp. canola oil
- 1 Avocado optional
- ¼ cup cilantro optional
In a large soup pot heat the canola oil over medium heat.
Add the onion and garlic, reduce heat to medium low and cover pot. Sweat the onion and garlic for about 5 minutes or until the onion is translucent.
Add the chile powder and the cumin. Stir.
Add the chicken stock, tomatillos, chiles and jalepeno. Bring mixture to a boil and reduce to a simmer.
Simmer for about 15 minutes or until the tomatillos are soft. Add the corn and stir - cook for about 2 - 3 more minutes.
Place some of the shredded chicken in each soup bowl. Ladle soup over chicken and garnish with avocado and cilantro. Serve
Calories: 460kcal | Carbohydrates: 30g | Protein: 35g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 871mg | Potassium: 1055mg | Fiber: 5g | Sugar: 9g | Vitamin A: 670IU | Vitamin C: 15.3mg | Calcium: 59mg | Iron: 2.9mg