TasteToronto | Tomatillo Tortilla Chicken Soup

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Tomatillo Tortilla Chicken Soup

Easy

Tomatillo Tortilla Chicken Soup

Tomatillo Tortilla Chicken Soup

Method

Soup 4 Steps

  • Step 1

    Heat the olive oil in a 12-inch non-stick skillet over medium high heat. Add the garlic, tomatillos and onion. Sauté until the vegetables are slightly charred. Set aside.

  • Step 2

    Using the broiler setting in oven, broil poblanos on high until the skin blackens on all sides. You may need to rotate to get even colour on peppers.  Put the charred poblanos in a sealed plastic bag for 3 minutes. Place each poblano under running water and peel off the skin. Cut in half and remove the stem, seeds and veins.

  • Step 3

    Place all your sautéed vegetables, poblanos and chicken broth in a blender. Blend on high for about 3 minutes or until smooth. Pour the mixture into a 4-quart saucepan over medium-high heat and cook for 15 minutes. Adjust seasoning by adding salt to taste. Add lime juice. You can adjust thickness of soup by adding more broth or water.

  • Step 4

    Add shredded chicken into broth and cook for 5 minutes until chicken is heated.

Tortilla Strips and Chips 2 Steps

  • Step 1

    Heat 2 cups canola oil in a 2 quart non-stick saucepan over medium high heat. In batches fry the tortilla strips, turning constantly with tongs, for 2 to 5 minutes or until crispy and light brown. Place on a plate lined with paper towels to drain the oil.

  • Step 2

    Fry corn tortilla cut into triangles for 2 to 5 minutes or until crispy and light brown. Place on a plate lined with paper towels to drain the oil. Now you have homemade nacho chips you can store in an airtight container and keep for at least a week.

To Serve 1 Steps

  • Step 1

    I like to place some tortilla strips on the bottom bowl of soup before scooping hot soup over it. Top with more tortilla strips, homemade nacho chips, avocado, cilantro, jalapeño and radish.

Tags:

Mexican Recipe

Chicken Soup

Tortilla Chicken Soup

Tomatillo Chicken Soup

Tomatillo Tortilla Chicken Soup

Easy

Tomatillo Tortilla Chicken Soup

Nadia Boachie
written by

Nadia Boachie

Tomatillo Tortilla Chicken Soup

Yields:

Serves 5

Prep Time:

0 hours 10 mins

Inactive Time:

0 hours 40 mins

0.0

Rate This Recipe

Mexican

Soups

Ingredients

Soup

  • 2 tablespoons olive oil

  • 3 garlic cloves

  • 2 pounds tomatillos, cleaned

  • 1/2 white onion, quartered

  • 3 poblano peppers

  • 3 cups chicken broth

  • 1 teaspoon salt

  • 2 1/2 cups cooked shredded chicken, like rotisserie chicken

  • 3 tablespoons lime juice (or more to taste)

Tortilla Strips and Chips

  • 2 cups canola oil, for frying

  • 8 corn tortillas, cut into triangles for tortilla chips

  • 8 corn tortillas, cut into strips for tortilla strips

To Serve

  • 2 avocados, sliced

  • 2 jalapeños, sliced

  • 4-5 radishes, julienned

  • 3 tablespoons fresh chopped cilantro

  • Limes wedges

Send list of ingredients to myself

Method

Soup 4 Steps

  • Step 1

    Heat the olive oil in a 12-inch non-stick skillet over medium high heat. Add the garlic, tomatillos and onion. Sauté until the vegetables are slightly charred. Set aside.

  • Step 2

    Using the broiler setting in oven, broil poblanos on high until the skin blackens on all sides. You may need to rotate to get even colour on peppers.  Put the charred poblanos in a sealed plastic bag for 3 minutes. Place each poblano under running water and peel off the skin. Cut in half and remove the stem, seeds and veins.

  • Step 3

    Place all your sautéed vegetables, poblanos and chicken broth in a blender. Blend on high for about 3 minutes or until smooth. Pour the mixture into a 4-quart saucepan over medium-high heat and cook for 15 minutes. Adjust seasoning by adding salt to taste. Add lime juice. You can adjust thickness of soup by adding more broth or water.

  • Step 4

    Add shredded chicken into broth and cook for 5 minutes until chicken is heated.

Tortilla Strips and Chips 2 Steps

  • Step 1

    Heat 2 cups canola oil in a 2 quart non-stick saucepan over medium high heat. In batches fry the tortilla strips, turning constantly with tongs, for 2 to 5 minutes or until crispy and light brown. Place on a plate lined with paper towels to drain the oil.

  • Step 2

    Fry corn tortilla cut into triangles for 2 to 5 minutes or until crispy and light brown. Place on a plate lined with paper towels to drain the oil. Now you have homemade nacho chips you can store in an airtight container and keep for at least a week.

To Serve 1 Steps

  • Step 1

    I like to place some tortilla strips on the bottom bowl of soup before scooping hot soup over it. Top with more tortilla strips, homemade nacho chips, avocado, cilantro, jalapeño and radish.

Tags:

Mexican Recipe

Chicken Soup

Tortilla Chicken Soup

Tomatillo Chicken Soup

Tomatillo Tortilla Chicken Soup