Chicken Tomatillo Soup

5
Lynn Socko

By
@lynnsocko

So good to warm your tummy.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
1 Hr
Cook:
30 Min
Method:
Stove Top

Ingredients

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  • 4 c
    homemade chicken stock
  • 2 c
    chicken, shredded or chopped
  • 6 slice
    bacon, cooked and crumbled
  • 1-2
    ears of corn (off the cob)
  • 2 c
    fresh tomatillo salsa
  • 1 tsp
    lime juice
  • 1/4 c
    fresh cilantro
  • 1 can(s)
    12 oz fat free can evaporated milk (undiluted)
  • 1/2 c
    masa harina (corn flour)
  • 4 oz
    asadero or monterey jack cheese, grated
  • ·
    salt to taste
  • ·
    sour cream on top

How to Make Chicken Tomatillo Soup

Step-by-Step

  1. Using a large soup pot add chicken stock and chopped or shredded chicken and bring to a simmer. (To prepare chicken stock from scratch: Homemade Chicken or Turkey Stock
  2. Peel and wash tomatillos and cut in half. Cut jalapeno in half and remove seeds. Place both on a baking sheet with 1/2 of an onion cut in quarters. Roast under broiler for about 10 min. till slightly charred. Be careful not to burn.
  3. If using room temp or cold stock, add milk straight to pot. If using hot stock, heat canned milk in small saucepan til good and warm, do not scorch, then add to pot.
  4. Remove corn from cob and add to pot. Add crumbled bacon. Simmer till slightly thickened.
  5. At this time taste to see if you need salt or pepper.
    Using 2 c. of hot soup, mix in 1/2 c. of corn flour and mix till lumps disolve. Pour mix into soup. Let simmer about 15 min. more. Add grated cheese and stir well.
    Allow to cool a few minutes before eating. Add sour cream when served.

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