The flavors of this soup are inspired by the enchiladas with green sauce found in virtually every Mexican restaurant in Southern California. The acidic tang of the tomatillos provides a perfect balance to the richness of the sour cream, chicken, and cheese.
– Four 8-ounce boneless, skinless chicken breasts.
– 1 onion, finely chopped.
– 3 cloves garlic, minced.
– 3 tablespoons olive oil.
– 1 pound fresh tomatillos, husks removed and coarsely chopped, or two 13-ounce cans tomatillos, drained and coarsely chopped.
– 2 jalapeño chiles, seeded and finely chopped, or more to taste.
– 3 cups chicken broth or water.
– 1 bunch cilantro, large stems removed and leaves finely chopped.
– Sour cream and grated Monterey Jack cheese, for serving.
Step 1:Cut the chicken on the diagonal into narrow 2-inch-long strips. Season with salt and pepper and reserve in the refrigerator.
Step 2:In a pot, cook the onion and garlic in the oil over medium heat, stirring regularly, for about 10 minutes, or until the onion softens and is shiny but does not brown. Add the tomatillos, chiles, and broth and simmer gently for 10 minutes.
Step 3:If you want to serve a pureed soup, puree it with a blender (see precautions) or work it through a food mill fitted with the medium disk and return it to the pot.
Step 4:Bring the soup to a simmer, add the cilantro and chicken, and simmer for 3 to 4 minutes, or until the chicken is cooked. Season with salt and pepper. Pass the sour cream and cheese at the table.