I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. —Katrina Krumm, Apple Valley, Minnesota,
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 pound tomatillos, husked and chopped (about 2 cups)
- 2 medium tomatoes, chopped
- 1 medium sweet red pepper, chopped
- 1 pound boneless skinless chicken breast halves
- 2 tablespoons taco seasoning
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) Southwestern black beans, undrained
- 3 cups fresh or frozen corn, thawed
- Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges
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Directions
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Nutrition Facts
1-1/2 cups: 290 calories, 8g fat (1g saturated fat), 31mg cholesterol, 722mg sodium, 36g carbohydrate (10g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.
