We have been crazy for soups all month. This soup is one I created about 5 years ago, just when I was starting to experiment more with Hispanic flavors. It’s close to a white chili, but a bit different. It’s full of tomatillos, white beans and lots of chicken. It’s seasoned with green chilies and smoky cumin, then it’s finished with lots of freshly chopped cilantro. It’s a really nice soup everyone will love. My family adores this soup, especially my young son, even though it’s a little on the spicy side. I’ve kept this recipe a guarded secret for way too long, so today I am finally sharing it with all of you.
This soup was also featured on Tablespoon.com, along with 3 more amazing soup recipes I will be sharing very soon!
2 lbs boneless skinless chicken breasts, diced
2 lbs tomatillos, diced
1 medium onion, diced
1 clove garlic, diced
1 - 4 oz can green chillies
1 tablespoon cumin
1 tablespoon coriander
1 - 14 oz can great norther beans, or other white bean
1 quart chicken stock
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/4 cup freshly chopped cilantro
Preheat a large soup pot. Drizzle with 1 tablespoon olive oil. Combine chopped chicken with salt and pepper. Add chicken to soup pot.
Add chopped onion and garlic. Cook over medium heat until chicken is no longer pink, and onions are tender, about 15 minutes.
When chicken is done, add green chillies, tomatillos, white beans and chicken stock. Add cumin and coriander.
Bring to a boil and reduce to a simmer. Simmer until tomatillos are very tender and broken apart, about 30 minutes.
Garnish soup with freshly chopped cilantro.
This post sponsored by Tablespoon.com
