tomatillo soup

Ingredients

• Servings: 6
• 2 skinless, boneless chicken breast halves - pounded thin
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound chopped tomatillos
• 2 jalapeno peppers, seeded and minced
• 4 cups chicken stock
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon hot pepper sauce
• 2 tablespoons chopped fresh cilantro
• 1/4 cup sour cream (optional)
• salt to taste
• ground black pepper to taste

Recipe

• heat oil over high heat in a large saucepan or dutch oven. saute chicken in oil until both sides are browned, approximately 2 minutes per side. remove the chicken, and set aside.
• 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 about 15 minutes.
• puree vegetables in batches in a blender or food processor. return to pot, and reheat. at this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
• slice the chicken into thin slices, and then shred. stir into soup. season to taste with salt and pepper.
• when ready to serve, stir in the minced cilantro and ladle into bowls. put a dollop of sour cream on top of each portion, and let it melt a bit. top each dollop with a single cilantro leaf, and serve immediately.