Tomatillo Soup ​

Servings: 12

Ingredients

	4 skinless, boneless chicken breasts halves - pounded thin
	6 tablespoons olive oil
	2 onions, chopped
	6 tablespoons garlic, minced
	2 pounds chopped tomatillos
	4 jalapeno peppers, seeded and minced
	8 cups chicken stock
	1/2 teaspoon cayenne pepper
	1 teaspoon hot pepper sauces
	1/4 cup chopped fresh cilantro
	1/2 cup sour cream (optional)
	salt to taste
	ground black pepper to taste

Directions

Step 1 Heat oil over the high temperature in a huge saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Take away the chicken, and reserve.

Step 2 Add onions and garlic to saucepan and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for approximately 15 minutes.

Step 3 Puree vegetables in batches in a blender or food processor. Go back to the pot, and reheat. At this time taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.

Step 4 Cut the chicken into thin slices, and shred. Stir into soup. Season to taste with salt and pepper.

Step 5 When prepared to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream along with each portion, and allow it to melt a bit. Top each dollop with an individual cilantro leaf, and serve immediately.