Tomatillo Chicken Soup
6 medium tomatillos, husks removed and rinsed
2 lbs boneless skinless breast halves
4 cups chicken broth
1 green bell pepper, chopped
1/2 cup red onion, diced
1 (4 oz) can diced green chiles
2 Tbsp fresh cilantro, chopped
1 jalapeno pepper, seeded and diced
1 Tbsp ground cumin
1 Tbsp lime juice
2 tsp chili powder
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
Chop 3 of the tomatillos. Place remaining tomatillos in blender and blend until smooth. Place pureed and chopped tomatillos in a crock pot. Add remaining ingredients. Cover and cook on low for 5-6 hours. Remove chicken; shred and return to soup. Top with cilantro, avocado, tomatoes, sour cream, and tortilla chips.
Serves 6
Recipe adapted from Better Homes and Gardens
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