Ingredients
- 3/4 pounds boneless skinless chicken breast (3 halves, cooked and shredded)
- 2 tablespoons olive oil
- 1 white onion, chopped
- 5 garlic cloves, minced
- 2 pounds tomatillos (whole hulled and rinsed (No need to chop.)
- 3 jalapeno peppers, seeded and minced
- 6 cups chicken broth
- 1/2 teaspoon garlic salt, more to taste
- Ground black pepper, to taste
- Cayenne pepper, to taste (optional)
- 1 to 2 red onions, chopped
- 1 to 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 1 yellow or orange bell pepper, chopped (optional)
- 1 yellow jalapeno, minced (optional)
- 1 can (7 ounce) mild green chilies, diced
- 1 bag (10 ounce) frozen corn
- 1 cup frozen baby peas (optional)
- 1 cup frozen chopped spinach (optional)
- 1 to 2 lemons (juice of 1-2 lemons, to taste)
- Sugar or sucralose, to taste (if too acidic)
How to Make
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Step 1: Cook and shred chicken. Set aside.
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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.
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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.
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Step 4: Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through.
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Step 5: Stir in lemon juice and sugar, if desired, and remove from heat.
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Step 6: Serve in bowls with desired toppings.
Tips & Variations
- Serving suggestions:
- Sour cream
- Chopped cilantro
- Shredded cheese
- Diced avocado
- Diced tomatoes
- Adobo sauce
- Tortilla chips or corn tortillas
We hope you enjoy this recipe!
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