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Ingredients
| tomatillos: 6 whole tomatillos |
| skinless quail: 1.5 lbs |
| chicken broth: 2 lbs |
| green sweet peppers: 1 whole pepper |
| onions - red (chopped): 1/2 cup |
| celery: 1 stalk |
| diced ham: 4 oz |
| fresh cilantro (coriander): 2 Tbl |
| jalapeno peppers: 1 whole pepper |
| ground cumin: 1 Tbl |
| lime juice: 1 Tbl |
| chili powder: 2 tsp |
| garlic: 2 cloves |
| salt: 1 tsp |
| black pepper: 1 tsp |
Tomatillo Chicken Soup
Credit: m.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
360 min -
Servings
6 serving(s)
Tags
1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
2. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.