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Chicken Tomatillo Soup

(12-10 oz servings)

  • 3 ½ cups chopped yellow onions
  • 1 ½ Tbsp. minced fresh garlic
  • 1 ½ tsp. dried oregano, dry toasted
  • 14 oz. cooked chicken or turkey meat, roughly chopped
  • 4 ½ cups canned crushed tomatillos
  • 1 cup canned diced Anaheim chilies
  • 7 cups chicken stock, hot
  • 2 Tbsp. + 1 tsp lime juice
  • ¾ cup chopped cilantro
  • pinch ground black pepper

Wilt the onion and garlic with a little water in a covered heavy-bottomed stockpot. Remove lid and cook until most of the liquid is evaporated. Add oregano and cook until the onions are lightly browned. Add the poultry and heat through stirring often. Add tomatillos, chilies and hot stock. Bring to a boil and then turn to a simmer. Add lime juice, pepper and cilantro. Serve baked fatfree tortilla chips on the side and fatfree sour cream for a real treat.

Per Serving: Calories: 93 Protein: 9gm Fat: 3gm Carbohydrates: 9gm Sodium: 527mg

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