Roasted Tomatillo Chicken Soup
Serves 4
Ingredients:
4 medium tomatillos, peeled
½ cup fresh cilantro, chopped
1 tbsp. extra virgin olive oil or avocado oil
2 leeks, white parts only
2 tbsp. fresh sage or thyme leaves, finely chopped or 1 tsp. dried
1 clove fresh garlic, minced
¼ tsp. salt
¼ tsp. black pepper
4 cups low-sodium chicken or vegetable broth
2 skinless, boneless chicken breast
Instructions:
- Preheat the oven to 375 degrees F on roast setting if available
- Roast the tomatillos for 15 minutes then flip the tomatillos over
- Continue roasting for 15 more minutes
- Remove from oven and let cool for a few minutes
- Place tomatillos in a food processor or large, high-speed blender, add the cilantro and blend until pureed
- In a medium size saucepan over medium heat, add the olive oil and leeks then cook until leeks are tender
- Add the garlic and sea salt then stir to combine
- Cut the chicken breasts into strips about 2 inches long and ¼ inch thick then add the chicken stock, chicken, salt and pepper and bring it to a boil
- Let cook until chicken is cooked through- about 10-15 minutes
- Remove the chicken from the soup and place on a plate, then pour the leek and liquid mixture into the food processor or blender and blend until smooth
- Return the soup to the pot and bring back to a simmer then add the chicken back in
- Serve hot with a dollop of sour cream or shredded cheese
Note: if too much broth evaporates while cooking feel free to add additional broth or water
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