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Nutrition Facts
Serving Size 1 (617g) Recipe makes 8 servings
Calories 247
Calories from Fat 61		(24%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 915mg		38%
Potassium 1058mg		30%
Total Carbohydrate 30.8g		10%
	Dietary Fiber 6.9g	27%
	Sugars 11.2g
Protein 19.4g		38%
detailed view... how is this calculated?

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Recipe #205345 | 1 hour | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Engrossed
Jan 14, 2007

This is a much played with recipe. I love it! I like it chunky. Feel free to adjust it to your own tastes.

SERVES 8 (change servings and units)

Ingredients

3 boneless skinless chicken breast halves, cooked and shredded
2 tablespoons olive oil
1 red onion, chopped
1 white onion, chopped
5 garlic cloves, minced
2 lbs tomatillos, whole hulled and rinsed (No need to chop.)
3 jalapeno peppers, seeded and minced
6 cups chicken broth
1/2 teaspoon garlic salt, more to taste
ground black pepper, to taste
cayenne pepper, to taste
2 red onions, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 yellow jalapeno, minced
1 (7 ounce) can mild green chilies, diced
1 (10 ounce) bag frozen corn
1 cup frozen baby peas
1 cup frozen chopped spinach
2 lemons, juice of
sugar, to taste if too acidic
sour cream, to serve
cilantro, chopped to serve

Directions

1
Cook and shred chicken. Set aside.
2
Heat oil over medium high heat in a large pot or dutch oven. Ingredients 3-8: add 1 red onion and 1 white onion, saute until golden. Add garlic and saute 1-2 minutes. Stir in tomatillos, 3 jalapenos and broth. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes until the tomatillos start to burst.
3
Puree in pot with an immersion blender. Stir in garlic salt, black pepper and cayenne pepper to taste.
4
Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through.
5
Stir in lemon juice and sugar if desired and remove from heat.
6
Serve in bowls topped with sour cream and cilantro to taste. Tortilla chips are also good with this.

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Featured Reviews for This Recipe

From: Chef #1132756

On Sep 22, 2009

I have never done a review before but just had to on this one. It is fantastic! We are vegetarians, so I left out the chicken and it was still delicious! Also, I used chipotle peppers in adobo sauce in place of the jalapenos....be careful - it is pretty spicy!!! YUM! judy

0 people found this review helpful

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From: karen in tbay

On Oct 28, 2008

Pretty much followed the ingredients except where we were short - 1 red onion and 1 pepper and 1 yellow jalapeno. Expected more heat so am reheating leftovers and adding a jamaiican pepper and some shrimp that needs to be used up. Smells wonderful

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From: pattikay in L.A.

On Mar 12, 2007

I am so happy I tagged this soup in Please Review My Recipe! One of the great things about this is that there are so many ingredients, you can easily adjust amounts without taking away from the richness of the flavors - I only added one onion and 2 bell peppers, and I used 2 chicken breasts (though three would have been good). It was definitely the greenest soup I've ever made (except for split pea) and I kept wondering if it would need some other seasonings, but then I tasted it, and tasted it again and again - tangy indeed! We loved it. I didn't feel the need to add sugar - I loved the tangy, sour flavor blend and topped it off with sour cream. Thanks for posting!

3 people found this review helpful

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From: Elmotoo

On May 10, 2007

This is fabulous!! The biggest problem I had was my soup pot wasn't big enough! (I did use a 6Qt) I also like my soup chunky so I added 2 large breats, chopped small, 1 red onion, 1 huge red pepper, 1 green jalapeno. I used a 16 oz bag of corn & skipped the peas. The pot was full so I stopped, lol. DELICIOUS! It kept telling me to add avocado for some reason but I just replied that I didn't have any. Maybe next time.