"A really delicious hearty soup. For this recipe, I really love to poach the chicken breasts right in the broth used for the soup; but, you could always use a rotisserie chicken for convenience. And, tomatillos are pretty common these days in most grocery markets; and, always available in Ethic Markets - but, you can even use a canned product. Fresh is always better; but, the can is ok. I do suggest getting one from the 'Mexican' food aisle; they tend to have a better flavor."

Original is 7 servings

Metric US

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Step by Step Method

Step 1

Chicken ... Note: If you are using a rotisserie chicken - you can skip this step. Add the broth, water, bay leaves, onion, and chicken to a large soup pot; and, bring to a boil. Reduce the heat to medium low; and simmer approximately, 20-25 minutes, until the chicken is no longer pink; and, reaches an internal temperature of 160-165 degrees. Remove from the pot; and set on a plate to cool. Once the chicken is cooled; remove from the bone, and dice or shred. Using a spider or slotted spoon; remove the onion and bay leafs from the broth. Note: I like to use bone in and skin on chicken; I think it adds a nice richness to the soup.

Step 2

Base Vegetables ... Add the olive oil to a saute pan, and bring to medium heat. Add the onions, garlic, jalapenos and poblanos; and, begin to slowly saute the vegetables. Don't rush it - simmer a good 7-10 minutes until all the vegetables are tender. Add the cumin, and a good pinch of both salt and pepper.

Step 3

Puree the tomatillos in a blender or food processor along with a little of the chicken broth or water, to thin it out. This is the same whether you use fresh or canned. Then, add the tomatillos to the sauteed vegetables; and, mix to combine. Saute just another minute to heat everything up.

Step 4

Soup, Beans, and Hominy ... If you poached your chicken, your broth should already be warm. If not, add your broth to a large pot, and bring to medium heat to warm up. Add the hominy, black beans, vegetable/tomatillo mix; and, season with salt and pepper. Bring to a light boil; then reduce to medium low-low heat to simmer for 5 minutes.

Step 5

Kale ... It has very tough stems, so they need to be removed. You can cut them out; or, you can Hold them at the tip; then pull down the center, to the end of the stem - this will easily remove the stem. Once the kale stems/ribs are removed, roll them up and thin slice. This will create 'nice size' pieces for the soup.

Step 6

Add the kale, along with the cilantro to the soup; bring back to a boil, then reduce to a low simmer. Cook 15-20 minutes, uncovered, until the kale is tender. If you want; you can add a bit more broth, if the soup seems a bit too thick. This is completely up to you. Add the chicken the last few minutes, just to warm it up. I like to let it simmer on low heat 5-10 minutes if you have the time - to let the flavors develop.

Step 7

Finish and Serve ... Ladle into your favorite bowl, top with a dollop of yogurt or sour cream, cilantro, avocado; a squeeze of lime; and tortilla chips. ENJOY!

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

For the chicken, consider using a rotisserie chicken for convenience.
For the tomatillos, try to find a canned product in the 'Mexican' food aisle for a better flavor.

Ingredient substitutions

Instead of chicken breasts, use tofu for a vegetarian option. Tofu is high in protein and provides a great texture to the soup. The benefit of this substitution is that it is a great vegan option that still provides a hearty consistency.
Instead of poblano peppers, use bell peppers for a milder flavor. Bell peppers are mild in flavor and provide a great crunchy texture to the soup. The benefit of this substitution is that it will still provide a great flavor, but with a milder taste.

Variations

Vegetarian Version Replace the chicken with two cans of black beans, and use vegetable broth instead of chicken broth. Omit the chicken broth or water used for the tomatillos. Increase the diced onions to 2 1/2 cups, and the garlic to 4 cloves. Add 1 teaspoon of smoked paprika, 1 teaspoon of oregano, and 1/2 teaspoon of chili powder to the vegetables when sautéing. Increase the cumin to 3 teaspoons, and add 1 teaspoon of ground coriander. Increase the jalapeno peppers to 3, and add 1/4 teaspoon of cayenne pepper. Omit the chicken from the last few minutes of cooking.

Mexican-Style Version Replace the chicken with 1 pound of chorizo, and use chicken broth instead of vegetable broth. Omit the water used for the tomatillos. Increase the diced onions to 3 cups, and the garlic to 6 cloves. Add 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of oregano, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of ground cinnamon to the vegetables when sautéing. Increase the jalapeno peppers to 4, and add 1/4 teaspoon of cayenne pepper. Add 1/4 cup of chopped cilantro to the pot when the chicken is added. Serve with warm tortillas and a dollop of sour cream.

Serve with

Cilantro Lime Rice: This delicious side dish is the perfect accompaniment to this hearty soup. The combination of cilantro, lime, and rice adds a bright, citrusy flavor that complements the smoky, savory flavor of the soup. The rice also adds a nice texture contrast to the soup, making it a great way to round out the meal.

Garlic Roasted Broccoli: This simple side dish adds a delicious crunch and flavor to the soup. The garlic adds a nice depth of flavor, and the broccoli adds texture and a hint of sweetness. The broccoli also pairs well with the smoky, savory flavors of the soup, creating a delicious and balanced meal.

FAQ

Q: What is the best way to cook the chicken for this recipe?

A: I suggest poaching the chicken breasts right in the broth used for the soup. This adds a nice richness to the soup. Alternatively, you can use a rotisserie chicken for convenience.

Q: What is the best way to serve this soup?

A: This soup is best served hot, with a side of crusty bread or croutons. You can also add a dollop of sour cream or Greek yogurt on top for extra flavor.

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Fun facts:

The tomatillo, which is used in the recipe, is native to Mexico and was cultivated by the Aztecs and other Mesoamerican cultures for centuries. It is said that the Aztecs believed tomatillos had magical powers and would give them strength in battle.

The soup is also similar to the classic Mexican dish, Pozole, which has been enjoyed for thousands of years. Pozole was a staple of the Aztec diet and was served at important feasts and celebrations. It was also believed to be a symbol of fertility and was often served at weddings.