Chicken Tomatillo Soup

1. 1

   Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and saute until golden brown (about 10 minutes).

2. 2

   Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes.

3. 3

   Remove from heat and let cool, then puree in blender in batches, or use an immersion blender.

4. 4

   Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste.

5. 5

   Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner.

* Per serving · 4 servings · Values may vary.

No additional tips available.