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Tuesday, October 21 2014
Tomatillo Chicken Soup Recipe
ingredients
 
  • 6      medium tomatillos, husks removed and rinsed
  • 1 1/2   pounds   skinless, boneless chicken breast halves
  • 1    32 ounce box  chicken broth
  • 1      medium green sweet pepper, chopped
  • 1/2   cup   chopped red onion
  • 1      stalk celery, chopped
  • 1    4 ounce can  diced green chiles
  • 2    tablespoons   snipped fresh cilantro
  • 1      fresh jalapeno pepper, seeded and minced*
  • 1    tablespoon   ground cumin
  • 1    tablespoon   lime juice
  • 2    teaspoons   chili powder
  • 2      cloves garlic, minced
  • 1    teaspoon   salt
  • 1    teaspoon   ground black pepper
  •     Topper such as sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)
 
directions
Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic, salt and black pepper.
 
 
Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup in slow-cooker. If desired, serve topped with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
 
 
 
Note
  • * Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
nutrition information
Per Serving: cal. (kcal) 247, Fat, total (g) 4, chol. (mg) 101, sat. fat (g) 1, carb. (g) 10, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 42, vit. A (IU) 874.62, vit. C (mg) 41.92, Thiamin (mg) 0.16, Riboflavin (mg) 0.24, Niacin (mg) 0.22, Pyridoxine (Vit. B6) (mg) 1.17, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 1708, Potassium (mg) 694, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:49 am   |  Permalink   |  0 Comments  |  Email
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