Chicken Tomatillo Soup
 
Prep time
Cook time
Total time
 
Serves: Serves 4
INGREDIENTS:
  • Group 1
  • 4 chicken thighs (around 1 lb), trimmed and chopped finely (or chicken breasts for a leaner option)
  • 1 onion, chopped finely
  • 1 garlic clove, minced
  • 1 jalapeño, chopped finely (seeds removed for less heat)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Group 2
  • 4 cups vegetable or chicken broth
  • 1 cup tomatillos, chopped finely (around 8 medium sized)
  • Group 3
  • 1 cup corn
  • Group 4
  • Optional topping: 1 lime, quartered
  • Optional topping: fresh cilantro, chopped
DIRECTIONS:
  1. Heat the oil in a large pot on the stove over medium high heat. Add in the onion, garlic, jalapeño, cumin and coriander and sautée until the onion has softened, around 5 minutes.
  2. Add in the chicken and stir occasionally until cooked through and starting to turn golden brown, around 10 minutes.
  3. Add in the broth and tomatillos, turn the heat to high and bring to a boil. Once boiling, reduce the heat to medium low and leave to simmer for 20 minutes, adding in the corn when there is around 5 minutes left.
  4. Serve hot with lime wedges (for freshly squeezed lime juice) and cilantro.
Recipe by Love from the Land at https://www.lovefromtheland.com/chicken-tomatillo-soup/