Baby, it’s cold outside, warm up with this delicious soup!
•6 medium tomatillos, husks removed and rinsed
•1-1/2 lb. skinless, boneless chicken breast halves
•1 32-oz. box chicken broth
•1 medium green sweet pepper, chopped
•1/2 cup chopped red onion
•1 stalk celery, chopped
•1 4-oz. can diced green chiles
•2 Tbsp. snipped fresh cilantro
•1 fresh jalapeño pepper, seeded and minced*
•1 Tbsp. ground cumin
•1 Tbsp. lime juice
•2 tsp. chili powder
•2 cloves garlic, minced
•1 tsp. salt
•1 tsp. ground black pepper
•Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeño peppers, snipped fresh cilantro, and/or tortilla chips (optional)
1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
2. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
•Calories 247, Total Fat (g)4, Saturated Fat (g)1, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)1, Cholesterol (mg)101, Sodium (mg)1708, Carbohydrate (g)10, Total Sugar (g)4, Fiber (g)3, Protein (g)42, Vitamin C (DV%)71, Calcium (DV%)8, Iron (DV%)12, Percent Daily Values are based on a 2,000 calorie diet