Tomatillo-Chicken Soup

Recipe Ingredients

2		Boned chicken breast halves
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
1		Onion - chopped
3		Garlic cloves - chopped
1 lb	454g / 16oz	Fresh tomatillos - husks removed,
		And chopped (or 2 cups chopped drained
		Canned tomatillos)
2		Jalapeño peppers - seeded, chopped
4 cups	948ml	Chicken stock
2 tablespoons	30ml	Minced cilantro
		Garnish
		Sour cream
		Cilantro leaves

Recipe Instructions

Pound the chicken breasts lightly then saute over high heat in a large saucepan or Dutch oven in the oil until both sides are browned -- about 2 minutes a side. Remove the chicken and reserve.

Add the onions and garlic to the pan and saute until golden -- then add the tomatillos, jalapeños, and stock. Bring to a boil, then reduce heat, cover the pot, and simmer for about 15 minutes.

Puree, solids first, and taste for heat. Return to pot and reheat. Taste, and if it's not piquant enough, add some cayenne or pepper sauce until it suits you.

Slice the chicken thinly, then shred to bite size and add to the soup. When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on each portion, let it melt a bit, then give it a swirl, top each with a single cilantro leaf and serve immediately.

Serve hot to 6 as a first course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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