I often keep tomatillos in my fridge for fresh salsa. I decided that they would be lovely in a simple soup. Tomatillos have a bit of tang to them, thus I added some sweet corn to the soup. You could easily add more vegetables to the soup and garnish with fresh tomatoes, radish, and such. Don't forget some tortilla chips.
Ingredients
2 lb tomatillos, husk removed, quartered
4-5 cups chicken stock, DIVIDED
1 medium onion, medium diced
3 cloves garlic, minced
4 stalks of celery, small diced
potatoes, peeled, small diced
1 medium New Mexico Red chili, dried
2 tsp cumin powder
2 tsp dried Mexican oregano
2 chicken breasts, diced in 3/4" pcs
tt smoked paprika
15 oz can corn kernels, including liquid
orange peel from a small orange
tt salt and pepper
1 small orange, juice
2 tbsp white sugar
cilantro
Instructions
See Susie's Tips and Tricks
1. In a large medium hot skillet place quartered tomatillos to lightly brown and to soften the fruit. Place in a blender as each piece is ready. Add 1 cup chicken stock and blend until chunky.
2. In a large wide mouth pot heat a drizzle of oil on medium heat. Add onions, garlic, celery, dried pepper, cumin, and oregano. Let cook a few minutes to soften.
3. Season chopped chicken in smoked paprika, orange peel, and salt and pepper. Then add to the onion/vegetable mixture. Watch carefully, chicken breasts cook quickly.
4. Add the tomatillos, corn, the juice from the orange, and sugar. Add remaining cups chicken stock and gently heat to serving temperature. Don't boil hard; you don't want to overcook the chicken.
If desired you may remove the large dried pepper from the soup and then return after chopping in small pieces.
5. Garnish with cilantro, tortilla chips, pepitas, fresh tomatoes.
Susie's Tips and Tricks
Omit white potatoes instead and use sweet potatoes.
You may add more New Mexican chiles if desired. Chop up in small diced pieces and return to the pot.
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