Mexican

Tomatillo Chicken Soup is for Soup.

Tomatillo Chicken Soup takes 30 minutes to prepare.

Tomatillo Chicken Soup takes 15 minutes to cook.

Tomatillo Chicken Soup makes 12 servings.

The ingredients for Tomatillo Chicken Soup are:

1 tsp Cumin seed
0.50 tsp Salt
3 1tsp Olive Oil
16 ounces Chicken Breast (cooked), no skin, roasted
0.25 cup Lime Juice
2 cup kernels Yellow Sweet Corn, Frozen
2 cup, chopped Onions, raw
12 medium Tomatillos
6 cup Chicken stock, home-prepared
4 tbsp Diced Green Chilie
1 tsp Lime Zest
7 serving Clove of Garlic
1 serving 1 Med. Green Bell Pepper

Here is how you make Tomatillo Chicken Soup:

Chunk 12 medium tomatillos, and broil just til some start to show char on them. Set aside and let cool.Cut 10 corn tortillas into thin strips. Spray with cooking spray and bake in 425 degree oven just til crisp. Set aside.Heat oil in large pot, and add onions, garlic, bell pepper and corn. Saute until onions soften. Chop tomatillos (I put them in a food processor and pulse. You don't want them pureed, just a bit chunky)Add tomatillos, 1 small can of green chilies, chicken stock and cooked chicken. Add cumin, salt and pepper to taste. Simmer about 15 minutes. Then just set aside if you have done this ahead of time. ***You may want to add 2 cups of water at this point if you want more broth for your soup.Just before eating, add lime juice and lime zest to soup.Top each bowl of soup with some tortilla strips, a sprinkling of cheese, and 1 TBS sour cream.If you like, add diced avocado on the very top. Serving Size:?Serves 12

The nutritional information for Tomatillo Chicken Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 154.6

• Total Fat: 4.2 g
• Cholesterol: 27.0 mg
• Sodium: 303.6 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 2.1 g
• Protein: 13.4 g

Tomatillo Chicken Soup is Mexican cuisine.