Description
This vibrant Tomatillo and Chicken Tortilla Soup is a sophisticated twist on a classic comfort dish. Featuring a zesty tomatillo puree, charred red onions, and tender shredded chicken, this soup offers a perfect balance of tartness and depth. It is a restaurant-quality meal that is simple enough for a busy weeknight and bold enough to impress at any dinner party, delivering a warm, comforting experience in every bowl.
Ingredients
4 tablespoons TABASCO brand Green Jalapeño Pepper Sauce
2 cloves garlic (blanched)
1 pound green tomatillos (husked and blanched)
1 red onion (cut into 1/2-inch rings)
1 serrano pepper (grated)
1/2 cup cilantro leaves
1 teaspoon light agave nectar
1 tablespoon olive oil
1/2 Hass avocado
1 whole chicken (approx. 5 lbs)
5 garlic cloves (crushed)
1 bunch fresh thyme
1 bay leaf
3 tablespoons tomato paste
6 quarts filtered water
1 white onion (cut in half)
3 cups crispy tortilla strips
1 1/2 Hass avocados (sliced for garnish)
Sea salt to taste
Instructions
Place the whole chicken, crushed garlic, thyme, bay leaf, tomato paste, white onion, and water in a large pot and simmer until chicken is tender; shred the meat and strain the broth.
Char the red onion rings on a hot grill or skillet until slightly blackened.
Blend the tomatillos, garlic, serrano pepper, cilantro, agave, olive oil, avocado, and TABASCO Green Jalapeño Pepper Sauce until smooth to create the puree.
Whisk the tomatillo puree into the hot chicken broth and simmer for 15 minutes to marry the flavors.
Stir the shredded chicken into the soup base.
Serve hot topped with crispy tortilla strips and fresh avocado slices.
Notes
Store the soup and shredded chicken separately from the garnishes to keep the tortilla strips crunchy. Add more serrano pepper if you prefer extra heat.
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg