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Chicken-Tomatillo Soup
Chicken-Tomatillo Soup
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Blend tomatillos and chile peppers for a zesty green sauce that enhances the delicious chicken soup.
Ingredients:
  • 1 (2 pound) whole chicken
  • 0.5 medium green bell pepper, diced
  • 2 tablespoons ground cumin
  • salt to taste
  • 2 quarts water, or as needed to cover
  • 8 medium fresh tomatillos, husks removed
  • 2 green chile peppers
  • 3 cloves garlic, peeled
  • 2 cups tortilla chips
  • 0.25 cup shredded Colby-Jack cheese, or more to taste
  • 1 medium avocado, diced, or more to taste
  • 1 (6 ounce) can sliced black olives
  • 4 sprigs fresh cilantro
Instructions:
  • In a large pot, mix chicken, bell pepper, cumin, and salt. Cover with water and bring to a boil. Simmer on medium-low heat, partially covered, until chicken is no longer pink at the bone and juices run clear, about 40 minutes. Check for doneness with an instant-read thermometer – it should read 165 degrees F (74 degrees C) when inserted near the bone.
  • Strain out the chicken, keeping 4 cups of flavorful broth in the pot. Discard the skin and bones, then shred the tender meat and set aside.
  • Once the chicken has cooled, simmer tomatillos and chile peppers in a pot of water until the skins are soft, about 5 to 8 minutes. Drain, let them cool slightly, then finely peel and chop them.
  • Blend tomatillos, chile peppers, and garlic for 30 seconds until smooth to create a vibrant green sauce. Stir this sauce into the chicken broth, add chicken, and bring to a boil.
  • Spread the tortilla chips evenly among 4 bowls. Pour the flavorful chicken soup over the chips, and generously sprinkle with Colby-Jack cheese, avocado slices, olives, and fresh cilantro sprigs.

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