Tomatillo Soup

1. 1

   Heat oil in a large saucepan or Dutch oven over medium-high heat, then add the chicken and cook until browned, about 2 minutes per side. Remove the chicken from the saucepan and set it aside.

2. 2

   Add the onions and garlic to the saucepan and cook over medium-low heat until golden, about 2 to 3 minutes. Stir in the tomatillos and jalapeño peppers. Add the broth and bring to a boil; reduce the heat to low, cover, and simmer for about 15 minutes.

3. 3

   Puree the soup in batches in a blender or food processor. Return it to the pot and reheat. Add hot pepper sauce and cayenne pepper to taste.

4. 4

   Shred the cooked chicken; stir it into the soup and season to taste with salt and pepper. Add the minced cilantro and ladle into bowls; top with sour cream if you like.

• Calories 198.8 kcal Moderate
• Protein 20.86 g Good Source
• Carbs 7.44 g Moderate
• Total Fat 9.9 g Moderate
• Saturated Fat 2.21 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 53.71 mg Moderate
• Sodium 367.16 mg Moderate
• Fiber 1.96 g Low Source
• Sugar 3.56 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 32.57 mg Low Source
• Iron 1.07 mg Low Source
• Potassium 303.34 mg Low Source
• Vitamin A 12.6 mcg_rae Low Source
• Vitamin C 16.09 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅