Tangy Tasty Tomatillo Soup
Recipe: #8871
April 04, 2013
"This is a much played with recipe. I LOVE it! I like it chunky. Feel free to adjust it to your own tastes. It can easily be made Vegetarian if you like."
Original is 12-16 servings
Ingredients
Nutritional
- Serving Size: 1 (381.4 g)
- Calories 233.8
- Total Fat - 5.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 24.1 mg
- Sodium - 588.8 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 7.6 g
- Sugars - 8 g
- Protein - 14 g
- Calcium - 37 mg
- Iron - 1.9 mg
- Vitamin C - 90.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook and shred chicken. Set aside.
Step 2
Heat oil over medium high heat in a very large pot or dutch oven. Ingredients 3-7: Add white onion and saute until golden. Add garlic and saute 1-2 minutes. Stir in tomatillos, 3 jalapenos and broth. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes until the tomatillos start to burst.
Step 3
Puree in pot with an immersion blender or in batches in a blender. Stir in garlic salt, black pepper and cayenne pepper to taste.
Step 4
Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through.
Step 5
Stir in lemon juice and sugar, if desired, and remove from heat.
Step 6
Serve in bowls with desired toppings.
Tips
- Serving suggestions:
- Sour cream
- Chopped cilantro
- Shredded cheese
- Diced avocado
- Diced tomatoes
- Adobo sauce
- Tortilla chips or corn tortillas
1 Reviews
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