Tomatillo Soup Recipe

Ingredients:

• 2 skinless, boneless chicken breast halves (pounded thin)
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound chopped tomatillos
• 2 jalapeo peppers, seeded and minced
• 4 cups chicken stock
• teaspoon hot pepper sauce (Optional)
• teaspoon cayenne pepper (Optional)
• 2 tablespoons chopped fresh cilantro
• cup sour cream (Optional)
• Salt, to taste
• Ground black pepper, to taste

Directions:

1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken breasts and cook for about 2 minutes per side, or until browned. Once cooked, remove the chicken from the pan and set it aside.
2. Add the chopped onions and minced garlic to the same saucepan. Saut over medium-low heat for 2 to 3 minutes, or until golden and fragrant.
3. Stir in the chopped tomatillos and minced jalapeos. Add the chicken stock to the pan and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes.
4. After simmering, carefully puree the soup in batches using a blender or food processor until smooth. Return the soup to the pot and reheat on low.
5. Optional: Add hot pepper sauce and cayenne pepper to taste, adjusting the spice level as desired.
6. Shred the cooked chicken into bite-sized pieces, then stir it into the soup. Season with salt and black pepper to taste.
7. Sprinkle freshly chopped cilantro into the soup and give it one final stir. Ladle the soup into bowls and top with a dollop of sour cream if desired.

Nutrition Facts (per serving):

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.