Tomatilla soup

by Kathleen O
(Bloomington, MN)

Tomatilla soup with our without Chicken

This is a great soup that can be altered to fit any taste buds.

4 Cups of Vegetable stock
2 Cups of water
4 Cups of Tomatillos, loosely chopped
1 1/2 Cups of green bell peppers, loosely chopped
1 Cup yellow onion, diced
2 Tablespoons fresh garlic chopped
2 Tablespoons oregano
1 teaspoon garlic powder
salt and pepper to taste
2-4 Jalapeños or spicy hot peppers with seeds (depending on tolerance)
1 Cup prepared black beans (optional)
1 Cup of sweet corn (optional)
12-15 oz Chicken breast, cooked and shredded (leave out for a vegetarian option)

Start with a pot that holds at least 8 cups

Turn the heat on med high, and sauté the onions until translucent and caramel color has begun, 1/2 way through them cooking, add the chopped garlic, cook until roasted and caramel color. Add the Veggie stock and water. I start my soups with my homemade vegetable stock. This recipe calls for 4 cups of stock, so if you don't have your own, store bought, low sodium, would be preferred.

Add Tomatillos, green bell peppers and hot peppers into the pot and bring to a boil. Let simmer until all the veggies are cooked through, prob about 20-25 min, and at any time add oregano and garlic powder.

Take the contents, and service trough a food processor, or a blender if you don't have one. Blend until smooth, and you can't see any of the pepper seeds.

Then I add in what I want for this soup, my chicken, beans and/or corn.

I wait to salt and pepper to taste until I have all my wanted ingredients in the pot. Some of the canned beans, the veggie stock or the chicken could be already really salty, so I don't season until I have it all ready to go.

SO salt and pepper to taste, then serve!

You can freeze this, boil out more of the water and use it for an enchilada sauce, but my favorite is to add a dab of Greek yogurt (my trick for sour cream), tortilla chips/strips, cheese, and/or some homemade salsa!

Serves 4-6 people