Betcha couldn't guess....we love soup at our house. The hubby loves anything spicy, mexican, southwestern, you get the picture. Now tomatillos are a vegetable I am still learning and playing around with. I am starting to experiment and really enjoy this little green husked thing. I love how it adds such a fresh taste to dishes especially SOUP (since this is what this little post is devoted to anyway ;). Now this soup is really quite tasty the day of....but is even TASTIER the day after :) You can eat it alone for a light lunch or dinner or pour over rice for a more hearty meal.
Start out by throwing 1/2 cup diced onion, 3-4 diced tomatillos, and 3 minced garlic cloves with 2 tablespoons olive oil in a pot. Dash with a bit of salt and pepper and the following spices:
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon chili powder
Cook on medium heat for 6-9 minutes until onion and tomatillos become tender. While your veggies are simmering, salt and pepper 4-5 boneless chicken thighs (course, you can always use bone in...you just gotta wait for them to cool then shred em up) and toss them on your grill. Now, grilling them is not a necesary step, but MAN, something about a charbroil grilled piece of chicken REALLY goes with the fire roasted taste this soup offers.
Once your chicken is nice and cooked slice the thighs into vertical strips and toss in your soup pot. Pour in 3 cups chicken broth, 1 can drained rinsed kidney beans, and add a whole can of fire roasted tomatoes. Bring soup to a boil, lower heat, then simmer for 15 minutes. Add the juice of 1 lime and a handful of fresh cilantro about 1 minute before serving.
Southwestern Tomatillo Chicken Stew
2 tablespoons olive oil
1/2 cup diced onion
3-4 diced tomatillos cut into 1 inch pieces
3 cloves minced garlic cloves
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
3-4 boneless chicken thighs (salted and peppered and cooked on a grill)
3 cups chicken broth
1 can drained rinsed kidney beans
1 whole can fire roasted tomatoes
juice of 1 lime
1 small handful fresh cilantro roughly chopped (about 1/2 cups worth)
salt to taste
Warm oil in a soup pot and add onion, tomatillo, garlic, cumin, chili powder, and oregano. Cook on medium heat until onion and tomatillo are tender (about 6-9 minutes). Meanwhile, salt and pepper chicken thighs and cook them on a grill. Slice them cooked chicken into strips and add them to the pot. Add the broth, beans, fire roasted tomatoes and bring to a boil. Lower heat to simmer and cook for 15 or so minutes. About 5 minutes before serving add the cilantro and lime juice.
Start out by throwing 1/2 cup diced onion, 3-4 diced tomatillos, and 3 minced garlic cloves with 2 tablespoons olive oil in a pot. Dash with a bit of salt and pepper and the following spices:
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon chili powder
Cook on medium heat for 6-9 minutes until onion and tomatillos become tender. While your veggies are simmering, salt and pepper 4-5 boneless chicken thighs (course, you can always use bone in...you just gotta wait for them to cool then shred em up) and toss them on your grill. Now, grilling them is not a necesary step, but MAN, something about a charbroil grilled piece of chicken REALLY goes with the fire roasted taste this soup offers.
Once your chicken is nice and cooked slice the thighs into vertical strips and toss in your soup pot. Pour in 3 cups chicken broth, 1 can drained rinsed kidney beans, and add a whole can of fire roasted tomatoes. Bring soup to a boil, lower heat, then simmer for 15 minutes. Add the juice of 1 lime and a handful of fresh cilantro about 1 minute before serving.
Southwestern Tomatillo Chicken Stew
2 tablespoons olive oil
1/2 cup diced onion
3-4 diced tomatillos cut into 1 inch pieces
3 cloves minced garlic cloves
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
3-4 boneless chicken thighs (salted and peppered and cooked on a grill)
3 cups chicken broth
1 can drained rinsed kidney beans
1 whole can fire roasted tomatoes
juice of 1 lime
1 small handful fresh cilantro roughly chopped (about 1/2 cups worth)
salt to taste
Warm oil in a soup pot and add onion, tomatillo, garlic, cumin, chili powder, and oregano. Cook on medium heat until onion and tomatillo are tender (about 6-9 minutes). Meanwhile, salt and pepper chicken thighs and cook them on a grill. Slice them cooked chicken into strips and add them to the pot. Add the broth, beans, fire roasted tomatoes and bring to a boil. Lower heat to simmer and cook for 15 or so minutes. About 5 minutes before serving add the cilantro and lime juice.
OH MANNNNNNNNNNNNNN ALIVE. I am making this at the next available opportunity! LOVE the sound of this one & your photos on this are outstanding!!!!
ReplyDeleteLove, Shar