DinnerMexicanHigh ProteinBudget FriendlyFamily Friendly

Tomatillo Chicken Tortilla Soup

Name: Tomatillo Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 16 oz chicken breast, patted dry; 16 oz tomatillos, husked and chopped; 2 can pinto beans, drained and rinsed; 2 can white hominy, drained and rinsed; 5 cup low-sodium chicken broth; 1/2 yellow onion, diced; 1 oz jalapeño, finely diced; 2 garlic clove, minced; 8 corn tortillas, cut into strips; 1/2 fresh cilantro, chopped; 4 tsp canola oil; 1 tsp ground cumin; 1 tsp kosher salt; 1/4 tsp black pepper

A brothy Mexican-inspired soup with chicken, hominy, black beans, and bright tomatillos.

Generative AI

Calories: 590
Protein: 45g
Carbs: 62g
Fat: 17g

Per serving

Ingredients

For 4 servings · 45 min total

chicken breastpatted dry16 oz
tomatilloshusked and chopped16 oz
pinto beansdrained and rinsed2 can
white hominydrained and rinsed2 can
low-sodium chicken broth5 cup
yellow oniondiced1/2
jalapeñofinely diced1 oz
garlic cloveminced2
corn tortillascut into strips8
fresh cilantrochopped1/2
canola oil4 tsp
ground cumin1 tsp
kosher salt1 tsp
black pepper1/4 tsp

Instructions

1Finely dice the onion and jalapeño, mince the garlic, chop the tomatillos and cilantro, and cut the tortillas into strips. Do not rinse the chicken. Wash the board, knife, and hands with soap and water before touching the vegetables.
2Pat the chicken dry, season all over with salt and pepper, and warm the canola oil in a pot over medium heat. Sear 3-4 minutes per side, until golden and the chicken releases from the pot; transfer it to a plate. Wash the board, knife, and hands with soap and water before touching anything else.
3Add the onion and jalapeño to the pot with a pinch of salt. Cook 3-4 minutes, until softened. Add the garlic and cumin; stir 30-60 seconds, until fragrant.
4Add the tomatillos and broth. Return the chicken to the pot, cover, and simmer 12-16 minutes, until the thickest part reaches 165°F (74°C). Transfer the chicken to a clean plate and shred it with two forks.
5Stir the pinto beans and hominy into the broth and simmer 4-5 minutes, until hot and the tomatillos have softened. Return the chicken and taste, adjusting with salt and pepper.
6Ladle into bowls and top with cilantro and tortilla strips. Finish with a small squeeze of lime if available.

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Tomatillo Chicken Tortilla Soup

Ingredients

Instructions

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