Roasted Chicken Tomatillo Chile Salsa Soup
From amercolpsa 14 years agoIngredients
- roasted tomatillo Chile Salsa: shopping list
- 1 pound tomatillos, husked shopping list
- 1 white onion, peeled, sliced, quartered or whole shopping list
- 4 garlic cloves shopping list
- 4 poblanos shopping list
- 2 jalapenos shopping list
- 2 teaspoons ground cumin shopping list
- 1 teaspoon salt shopping list
- 1/2 cup chopped cilantro leaves shopping list
- 1/2 lime, juiced shopping list
- Soup shopping list
- extra-virgin olive oil shopping list
- 1/2 medium onion, diced shopping list
- 3 garlic cloves, chopped shopping list
- 1 1/2 teaspoon ground cumin shopping list
- 1/4 cup cornstarch shopping list
- 8 cups chicken stock shopping list
- Chopped cilantro leaves shopping list
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded shopping list
- 1 cup rice shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- queso fresco for garnish shopping list
- chopped tomatoes and cilantro leaves, for garnish shopping list
How to make it
- Preheat oven to 400 degrees F.
- For the salsa:
- On a baking tray, roast tomatillos, onion, garlic, poblanos and jalapenos for 12 to 15 minutes.
- Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
- Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
- Soup
- Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat.
- Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.
- Add the garlic and cumin then cook for a further minute. Sprinkle on the cornstarch and stir to ensure the cornstarch doesn't burn then gradually add the chicken stock to make a veloute.
- Continue stirring over a low simmer until the liquid thickens. Turn off the heat, the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat.
- Season, to taste, with salt and pepper.
- Add rice, simmer for 45 minutes until rice is tender and soup has thickened.
- Serve in warm bowls, topped with tomatoes, cilantro and queso fresco.
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