Busters Recipes

Tomatillo Soup

Makes 6 servings
This is a great soup that can be spiced up or tamed
down depending on your individual taste. Keep in
mind that you if can not purchase fresh tomatillos
at your local grocery store you can substitute
with canned tomatillos, drained and chopped. Try
garnishing with sour cream, as indicated in the
recipe. Top with a leaf of cilantro. "

Ingredients

2 boneless, chicken breast halves, pounded lightly
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
1/4 cup sour cream, optional
salt to taste
ground black pepper to taste

Directions


Heat oil over high heat in a large saucepan or Dutch
oven.

Saute chicken in oil until both sides are browned,
approximately 2 minutes per side.

Remove the chicken, and set aside.

Add onions and garlic to saucepan, and saute until
golden.

Stir in the tomatillos, jalapeno peppers, and broth.
Bring to a boil.

Reduce heat, cover the pot, and simmer for about 15
minutes.

Puree vegetables in batches in a blender or food
processor. Return to pot, and reheat.

At this point taste the soup; if not piquant
enough, add cayenne pepper or pepper sauce.

Slice the chicken into thin slices, and then
shred. Stir into soup.

Season to taste with salt and pepper.

When ready to serve, stir in the minced cilantro
and ladle into bowls.

Put a dollop of sour cream on top of each portion,
and let it melt a bit.

Top each dollop with a single cilantro leaf, and
serve immediately.

Makes 6 servings

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