Lunch

Chicken, Tomatillo and Bean soup is for Lunch.

Chicken, Tomatillo and Bean soup takes 20 minutes to prepare.

Chicken, Tomatillo and Bean soup takes 60 minutes to cook.

Chicken, Tomatillo and Bean soup makes 8 servings.

The ingredients for Chicken, Tomatillo and Bean soup are:

Chicken breasts, boneless skinless (12oz)
Chicken Broth, 46.5 fl oz (3 15 1/2 oz cans)
Onions, raw, 1 cup, chopped
Celery, raw, .75 cup, diced
Tomatillos, 2 cup, chopped or diced
Garlic, 3 clove
Olive Oil, 1 tbsp
Beans, black, 3.75 cup (2 15 oz cans)
Pepper, red or cayenne, 1 tsp (or to taste)
*Cumin seed, 1 tsp (ground to taste)
Cilantro, raw, 8 tbsp
Lime Juice, 1 lime yields

Here is how you make Chicken, Tomatillo and Bean soup:

Heat olive oil, add onion celery and garlic, saute for about 4-5 minutes or until transluecent. Add tomatillos and cook another 5-8 minute until they start to break down, add broth, chicken and seasonings. Simmer until chicken is cooked. Remove and shred chicken, then return it to the pot with the black beans that have been rinsed well. simmer another 10-15 minutes add cilantro and lime juice, adjust seasonings and serve. Serving Size: 8 1 cup bowlsNumber of Servings: 8Recipe submitted by SparkPeople user MELODY.F.

The nutritional information for Chicken, Tomatillo and Bean soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 204.6

• Total Fat: 4.1 g
• Cholesterol: 30.0 mg
• Sodium: 733.1 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 8.3 g
• Protein: 18.3 g

Chicken, Tomatillo and Bean soup is Mexican cuisine.