Makes: 4 to 6 servings
Prep: 30 minsSlow Cook: 6 hrs to 7 hrs(low ) or 3 to 3-1/2 hours (high)
ingredients
- 6medium tomatillos, husks removed and rinsed
- 1 1/2pounds skinless, boneless chicken breast halves
- 132 ounce box chicken broth
- 1medium green sweet pepper, chopped
- 1medium red or yellow onion, chopped
- 14 ounce can diced green chiles
- 2tablespoons snipped fresh cilantro or flat-leaf parsley
- 1fresh jalapeno pepper, seeded and minced*
- 1tablespoon ground cumin
- 1tablespoon lime juice
- 2teaspoons chili powder
- 2cloves garlic, minced
- 1teaspoon salt
- 1teaspoon ground black pepper
- Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)
directions
1.Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth.
In a small amount of olive oil saute onion, garlic, peppers, chilis, and chopped tomatillos with cumin, chili powder, salt, and pepper until tender. In a 3-1/2- or 4-quart slow cooker combine pureed tomatillos, chicken, broth, sautéed mixture, cilantro or parsley, and lime juice.
2.Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
from the test kitchen
- Note *Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Adapted by Rachel from a recipe published in Better Homes & Gardens.
