Ingredients
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2 skinless, boneless chicken breast halves - pounded thin
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3 tablespoons olive oil
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1 onion, chopped
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3 cloves garlic, minced
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1 pound chopped tomatillos
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2 jalapeño peppers, seeded and minced
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4 cups chicken stock
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½ teaspoon hot pepper sauce (Optional)
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¼ teaspoon cayenne pepper (Optional)
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2 tablespoons chopped fresh cilantro
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¼ cup sour cream (Optional)
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salt to taste
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ground black pepper to taste
Directions
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Heat oil in a large saucepan or Dutch oven over medium-high heat: add chicken and cook until browned, approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
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Add onions and garlic to saucepan and sauté over medium-low heat until golden, about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil; reduce heat to low, cover, and simmer for about 15 minutes.
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Puree soup in batches in a blender or food processor. Return to pot, and reheat. Add hot pepper sauce and cayenne pepper to taste.
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Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.
