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Home Chocolate Dirt Pie With Chocolate Frosting

Roasted Chicken Tomatillo Chile Salsa Soup Recipe

Ingredients

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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The Cook

amercolpsa Bainbridge Island, WA

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