How To Make Chicken Tomatillo Soup
Savor a flavorful filling meal with this tomatillo soup cooked with chicken breasts. This Mexican dish is packed with green chiles and white beans.
Serves:
Ingredients
- 2lbschicken breasts,boneless skinless, cut into about ½-inch chunks
- 2tbspcanola oil
- 1yellow onion,chopped
- 28ozcanned tomatillos,quartered
- 4ozgreen chiles
- 2clovesgarlic,minced
- 4cupschicken broth
- 30ozwhite beans,canned, drained and rinsed
- 2tbspground cumin
- 1tspkosher salt
- ½tspcoarse ground black pepper
- ½tsporegano,dried
Instructions
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Heat the canola oil in a large dutch oven on medium heat.
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Cook the chicken and onions in the pot, stirring regularly, for about 5 minutes until the chicken is browned on both sides. Then remove from the pot onto a plate.
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Add the tomatillos and green chiles, then cook on high heat to char the tomatillos a bit in the oil.
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Add the chicken and onions back into the pot with the garlic, chicken broth, white beans, cumin, salt, pepper, and oregano. Mix well (this will break apart the tomatillos even more).
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Bring to a boil, then lower heat to a medium-low and cook for 25 minutes until the soup has thickened and most of the tomatillos have broken down.
Nutrition
- Calories: 674.14kcal
- Fat: 17.73g
- Saturated Fat: 4.07g
- Trans Fat: 0.13g
- Monounsaturated Fat: 7.69g
- Polyunsaturated Fat: 4.34g
- Carbohydrates: 77.95g
- Fiber: 18.76g
- Sugar: 9.47g
- Protein: 53.25g
- Cholesterol: 76.17mg
- Sodium: 500.52mg
- Calcium: 301.41mg
- Potassium: 2653.25mg
- Iron: 14.06mg
- Vitamin A: 43.78µg
- Vitamin C: 47.73mg
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