Native to the Americas, the tomatillo was first domesticated by Aztecs in central Mexico about 800 BCE. The name, meaning “little tomato” in Spanish, also is derived from the Nahuatl Indian word, tomatl. The tomatillo remains central to many Mexican and Central American cuisines and is a key ingredient in green salsas, sauces, and soups. The small green fruit grows wrapped in a papery husk, and, after cooking, contains a pectin-like substance that works as a natural thickening agent when refrigerated.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 chicken breast halves, skinless, boneless, and pounded thin
- 3 Tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 lb tomatillos, chopped
- 2 jalapeño peppers, deseeded and minced
- 4 cups chicken broth
- ¼ tsp cayenne pepper
- ½ tsp hot sauce
- 2 Tbsp fresh cilantro, chopped
- ¼ cup sour cream (optional)
- Salt, to taste
- Ground black pepper, to taste
Directions
- In a large saucepan or Dutch oven, heat oil over high heat.
- Add chicken and cook about 4 minutes, flipping halfway through, until both sides are browned. Remove chicken from heat and set aside.
- To the same pan add onions and garlic, cooking until golden about 4–5 minutes.
- Add the tomatillos, jalapeño peppers, and broth.
- Bring to a boil then reduce heat to low and simmer, covered, about 15 minutes.
- With an immersion blender, or, working in batches, puree soup mixture with a blender or other food processor.
- Reheat and adjust seasonings to taste.
- Shred chicken, pulling apart with two forks.
- Stir the shredded chicken into the soup.
- Season to taste with salt and pepper.
- Stir in the minced cilantro immediately prior to serving.
- Serve topped with sour cream if using and a cilantro garnish.
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