Tomatillo Tortilla Soup
Prep Time
25mins
Time to Table
40mins
Servings
6
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Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves
- 2 pounds tomatillos, cleaned
- 1/2 white onion, quartered
- 3 Poblano peppers
- 3 cups chicken broth
- 1 teaspoon salt
- 8 corn tortillas, cut into stripes
- 3/4 cup canola oil, divided
- 2 cups cooked shredded chicken
- 1 avocado, diced
- 2 tablespoons fresh chopped cilantro
- 1/4 cup crumbled Cotija cheese
- 3/4 cup Daisy Sour Cream
- 4 tablespoons whole milk
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves
- 2 pounds tomatillos, cleaned
- 1/2 white onion, quartered
- 3 Poblano peppers
- 3 cups chicken broth
- 1 teaspoon salt
- 8 corn tortillas, cut into stripes
- 3/4 cup canola oil, divided
- 2 cups cooked shredded chicken
- 1 avocado, diced
- 2 tablespoons fresh chopped cilantro
- 1/4 cup crumbled Cotija cheese
- 3/4 cup Daisy Sour Cream
- 4 tablespoons whole milk
Directions
- Heat the olive oil in 12-inch non-stick skillet over medium high heat. Add the garlic, tomatillos, and onion. Sauté until the vegetables are slightly charred. Set aside.
- On the stove, hold each Poblano pepper with tongs and place them directly over a high flame. Allow the skin to blacken on all sides. Put the charred Poblanos in a sealed plastic bag for 3 minutes. Place each Poblano under running water and peel off the skin. Cut in half and remove the stem, seeds, and veins.
- In a blender, place the sautéed vegetables, Poblanos, chicken broth, and salt. Blend on high for about 3 minutes or until smooth. Pour the mixture into a 4-quart saucepan over medium-high heat and cook for 15 minutes.
- Heat ¼ cup oil in a 2 quart non-stick saucepan over medium high heat. In batches fry the tortilla strips, turning constantly with tongs, for 2 to 5 minutes or until crispy and light brown. Place on a plate lined with paper towels to drain the oil.
- Meanwhile, in small bowl, mix the sour cream and whole milk until smooth.
- Pour the soup into serving bowls. Top with the tortilla strips, shredded chicken, avocado, cilantro, and Cotija cheese. Drizzle with the sour cream sauce.
- Calories:415
- Cholesterol:66
- Dietary Fiber:5
- Protein:20
- Sodium:1015
- Total Carbohydrate:19
- Total Fat:29