Wasillaguy
Well-known member
Here's an inexpensive, healthy, and very tasty recipe that I scaled down to RV size. At home it's all doubled.
Tomatillo Soup
1 boneless chicken breast or thigh (or about a cup of leftover, cubed)
1.5 tbl olive oil
1 small onion, chopped
2 cloves garlic minced
1/2 lb. Chopped tomatillos
1 jalapeño, roasted & minced
2 cups chicken stock (14.5oz can will do)
1 tsp cumin (optional)
Splash of lime or lemon (optional)
Cayenne or hot sauce to taste
Salt & pepper to taste
Brown the chicken in olive oil in a medium pot, about 2 min. each side, remove from pot and hold in fridge.
Add onions and garlic and sweat down.
Add jalapeño, chicken stock, and tomatillos.
Stir and heat to a boil.
Reduce heat and simmer, covered for 15-20 min.
Cut chicken into 1" chunks and add back to soup and bring back to a boil to finish.
Garnish w cilantro and sour cream in the bowl.
Add a can of white beans, drained, for white chicken chili.
Roasting chilis- take flavors to a new level by roasting your chili's. Use a pair of tongs and blister/blacken the skin of the entire chili in an open flame. You can use the gas burner of your stove, but a propane torch works much better.
Use a dry paper towel, then a moist one, to wipe the charred skin off of the pepper. Don't worry about getting it all, a little will enhance the flavor.
Cut off stem, remove seeds and membrane, and mince.
Tomatillo Soup
1 boneless chicken breast or thigh (or about a cup of leftover, cubed)
1.5 tbl olive oil
1 small onion, chopped
2 cloves garlic minced
1/2 lb. Chopped tomatillos
1 jalapeño, roasted & minced
2 cups chicken stock (14.5oz can will do)
1 tsp cumin (optional)
Splash of lime or lemon (optional)
Cayenne or hot sauce to taste
Salt & pepper to taste
Brown the chicken in olive oil in a medium pot, about 2 min. each side, remove from pot and hold in fridge.
Add onions and garlic and sweat down.
Add jalapeño, chicken stock, and tomatillos.
Stir and heat to a boil.
Reduce heat and simmer, covered for 15-20 min.
Cut chicken into 1" chunks and add back to soup and bring back to a boil to finish.
Garnish w cilantro and sour cream in the bowl.
Add a can of white beans, drained, for white chicken chili.
Roasting chilis- take flavors to a new level by roasting your chili's. Use a pair of tongs and blister/blacken the skin of the entire chili in an open flame. You can use the gas burner of your stove, but a propane torch works much better.
Use a dry paper towel, then a moist one, to wipe the charred skin off of the pepper. Don't worry about getting it all, a little will enhance the flavor.
Cut off stem, remove seeds and membrane, and mince.
