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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This soup is a departure from normal taste for me but still pretty good. Tomatillo, chicken, and hominy soup recipe taken from Cooking Light 2004. Ingredients:
1# tomatillos |
6c brown chicken stock |
2c onion, chopped |
3# chicken breast halves, skinned |
4 garlic cloves, chopped |
2 jalapeno peppers, seeded and quartered |
1 (30-ounce can) white hominy, drained |
1t salt |
1/2c fresh cilantro, chopped |
1/4c sour cream, reduced-fat |
8 lime wedges |
Directions:
1. Discard husks and stems from tomatillos. Cook whole tomatillos in boiling water for 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.
2. Place stock and next 5 ingredients in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from pot. Stir in pureed tomatillos and salt; cook 5 minutes or until heated. Reove chicken from bones; shred. Stir chicken into soup, and serve with cilantro, sour cream, and lime wedges.
3. 1 1/2 cup serving size, 1T cilantro, 1 1/2t sour cream and 1 lime wedge; 233 calories; 16% from fat.
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