Sunday, June 25, 2017

Chicken Tomatillo Soup

This is the second part of the recipe I posted last week- Salsa Verde.  This soup is seriously amazing!! You have to top with avocados to make it incredible.  Also- you could definitely make this vegan and/or vegetarian by skipping the meat and doubling the beans and veggies.  

Chicken Tomatillo Soup 

Mirepoix Mix from Trader Joe's (or chop 1/2 onion, 3 carrots, 3 celery stalks)
8 cups chicken or veggie broth
2 cups shredded, cooked chicken breast
1 1/2 cups salsa verde 
1 large can (or 2 small cans) of Hominy beans (found in Mexican aisle)
Avocado for garnish

Saut√© your mirepoix in your soup pan for 5 minutes. You can add a little olive oil if you want, but you don’t need to. Next, add your broth and bring to a boil. After it begins to boil, turn the heat down to medium and let it cook until all veggies are soft (about 8-10 mins). Add your chicken and can of hominy (drained) and let everything simmer for an additional 20 mins. Right before you are ready to serve stir in your salsa. Garnish with sliced avocado.


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