Directions:
- Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
- Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
- Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
- Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
- When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.93 Kcal (1046 kJ) | ||
| Calories from fat | 115.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 20% | |
|---|---|---|---|
| Cholesterol | 54.57mg | 18% | |
| Sodium | 501.99mg | 21% | |
| Potassium | 659.58mg | 14% | |
| Total Carbs | 14.13g | 5% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 22.01g | 44% | |
| Vitamin C | 16.8mg | 28% | |
| Iron | 0.8mg | 4% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 70.23 Kcal (294 kJ) | ||
| Calories from fat | 32.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 20% | |
|---|---|---|---|
| Cholesterol | 15.33mg | 18% | |
| Sodium | 141.06mg | 21% | |
| Potassium | 185.34mg | 14% | |
| Total Carbs | 3.97g | 5% | |
| Sugars | 2.01g | 29% | |
| Dietary Fiber | 0.58g | 8% | |
| Protein | 6.18g | 44% | |
| Vitamin C | 4.7mg | 28% | |
| Iron | 0.2mg | 4% | |
| Calcium | 9.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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