September 24, 2014

Roasted Tomatillo Chicken Soup

Its officially Fall! And as the weather gets cooler, soups become my go-to meal for the week. I just love soups. They're easy to make, keep in the fridge, you can freeze them if you want, plus they're delicious, warm, and perfect for dinner on a cold evening. The soup that I'm going to share with you today is absolutely perfect. Healthy, easy to make, and with only a few ingredients, this is sure to become one of your favorites!

Here's what you'll need:

  • 2 Chicken Breasts $5.56
  • 8 Tomatillos $1.38
  • 8 Cups Low-Sodium Chicken Stock $2.98
  • 2 Leeks $2.49
  • 2 Jalapeños $0.11
  • 1/2 Cup Cilantro $0.50
  • Juice of 1 Lime $0.25
  • 2 Cloves of Garlic $0.50
  • 1 Tbsp Cumin $0.60

Serving Size: ~2 Cups
Total Servings: 6
Price Per Serving: $2.39
Nutrition (per serving):
      Calories: 209
      Carbs: 11 g
      Fat: 9 g
      Protein: 23 g

Preheat your oven to 375.

The first thing you'll notice is that the tomatillos have this weird sticky papery skin on the outside, so go ahead and get rid of those skins and give the tomatillos a rinse to get any dirt off. Then line a baking sheet with foil and spray with some nonstick spray. Place all of the tomatillos and your Jalapeños on the tray and pop it in the oven for 15 minutes. After 15 minutes flip over the tomatillos and jalapeños and keep them in the oven for another 15 minutes. (30 minutes total)

Next cut up your leeks. If you've never seen or tasted leeks before, they're basically really big scallions. Cut off the green tops because you're not going to need them for this recipe. Next cut off the very ends and cut them down the middle. Leeks are very dirty, so make sure you take this opportunity to rinse between all of those layers to get all the dirt off. You don't want dirt in your soup!

Then just cut them up like you would celery. Heat some oil in a pot over medium high heat and add your leaks to the pot. Cook for about 5 minutes until the leeks soften.

After the leeks have softened add the chicken stock, garlic, cumin, and chicken breasts, then bring to a boil. Im using bone-in skin on chicken breasts because they were cheaper, but if you don't want to deal with that feel free to use boneless skinless chicken breasts. Cook your chicken until its done. If you're using bone in skin on chicken breasts, this should take about 30 minutes. If you're using boneless skinless chicken breasts then it will probably take around 20. When you think its done, take your chicken out and cut it down the middle to make sure there is no more pink! 

When your tomatillos and jalapeños are done roasting, take them out of the oven and let them cool for a couple of minutes. I like my soup a little spicy, so I leave the seeds in the jalapeños, but if you want it a little more mild then this would be the time to take them out. After they've cooled a little, transfer the jalapeños and tomatillos to a blender or food processor and add in the cilantro. 

 Blend everything until its the consistency you want. I like mine a little chunky so I don't blend it for too long, but do whatever you want! then transfer it to a separate bowl.

When your chicken is done, set it aside. If some leeks stick to it thats fine. If you're using bone-in skin on chicken breasts then take this opportunity to remove the skin and take out the bones so you just have the meat of the chicken left. Then, shred all your chicken using two forks, one to hold the chicken and the other to shred. 

Now take your leeks, garlic, and chicken stock, and add it to the blender. You may need to do this in 2-3 batches. Blend until smooth. ***Be careful when blending hot liquids.

 Finally, add the blended tomatillo mixture, the leek mixture, and the shredded chicken back to the pot and stir to combine everything. Squeeze in the juice from your lime and you're done!

Easy, Delicious, Spicy, and Healthy! 

Happy Cooking!

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