Today I'm featuring the first recipe I invented after I got married, and it's become a long-term favorite. The thing I love most about this recipe is that it's so light, bright, and flavorful, it's delicious during summertime- but it's still a hearty, satiating hot soup, so works in all seasons.
I created it with picky people in mind, taking care to eliminate the vegetable chunks and unwelcome textures that many children and picky adults don't like, and incorporating hiding places for powerful vitamins and greenery to add their goodness without turning off the kiddos. While it's a healthy green hue, you can sell it to your persnickety offspring by calling it "Hulk" soup, and the pop of lime should win them over if they give it that first taste.
SOUP:
- 2 lbs tomatillos
- 2 cups chicken broth
- 2-5 chicken breasts (frozen is fine)
-several large handfuls whatever greens are on sale (you can use spinach, kale, or even mixed greens)
- 1-2 limes
- 1/2 bunch cilantro
- 3-6 fresh jalapenos
GARNISH
- sour cream or creme fresche
- Fresh Avocados
- tortilla chips or toasted tortillas of your choice
- Optional: fried or caramelized onions
NOTE there is no salt. You won't need it! Seriously trust me. Even if you use low sodium broth you will NOT miss the salt. In fact, I have used plain water when I realized halfway through making this that I was out of broth, and it was so flavorful on its own I may continue to make it that way!
INSTRUCTIONS
- Roast washed tomatillos & jalapeno halves with the seeds removed in a skillet, occasionally turning them until the skin begins to blister and blacken (Note: this soup really is not very spicy at all. If you want it spicy, add the seeds from the jalapenos, and/or a few fresh jalapenos for heat. You can also add cilantro if you'd like.)
- Throw half of the tomatillos, half of the jalapenos, half the cilantro, and a large handful of the greens into a blender and liquify. Add some chicken broth to the blender if the juice from the tomatillos is not sufficient to totally liquify all the contents
- Dump the delicious green liquid into the crock pot
- Liquify the remaining tomatillos, Jalapenos, and greens and add to the crock pot
- Add the chicken breasts, the remaining chicken broth, the juice of the lime(s) and jalapeno seeds if you like it spicy- if you don't include the seeds, the roasted jalapenos really don't make it very spicy at all.
- cook on low while you're at work or on High if you have less time
- shred cooked chicken with two forks and add it back to the liquid
- Roast washed tomatillos & jalapeno halves with the seeds removed in a skillet, occasionally turning them until the skin begins to blister and blacken (Note: this soup really is not very spicy at all. If you want it spicy, add the seeds from the jalapenos, and/or a few fresh jalapenos for heat. You can also add cilantro if you'd like.)
- Throw half of the tomatillos, half of the jalapenos, half the cilantro, and a large handful of the greens into a blender and liquify. Add some chicken broth to the blender if the juice from the tomatillos is not sufficient to totally liquify all the contents
- Dump the delicious green liquid into the crock pot
- Liquify the remaining tomatillos, Jalapenos, and greens and add to the crock pot
- Add the chicken breasts, the remaining chicken broth, the juice of the lime(s) and jalapeno seeds if you like it spicy- if you don't include the seeds, the roasted jalapenos really don't make it very spicy at all.
- cook on low while you're at work or on High if you have less time
- shred cooked chicken with two forks and add it back to the liquid
- slice the avocados and toast your tortillas
- serve each bowl with a dollop of sour cream or creme fresche, 2-3 slices of fresh avocado, crispy or caramelized onions, and crispy strips of tortilla.
I LOVE the addition of the sweet, caramelized onion strings, or crispy, crunchy fried onion strings. It adds an unctuous umame flavor. I'm serious about no salt, too- between the sour cream, the broth, the sour lime and tomatillo, and the spicy cilantro and jalapenos, your taste buds will have plenty to focus on. This makes this recipe incidentally heart and blood pressure friendly, without tasting like something originally unhealthy that was altered beyond recognition to make it good for you. That's the kind of "improvements" I try to avoid in my kitchen.
Try it out and let me know how it works out for you in the comments! Did you add anything? Leave anything out? What's your favorite part? How did your picky dinner guests like it? I'm up to the challenge!
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