Tomatillo Chicken Tortilla Soup

Recipe by Kathleen O., Bloomington, Minnesota

This green tortilla soup gets its fresh flavor from tomatillos, peppers, garlic, and oregano. Add shredded chicken, black beans, and corn for a hearty soup, or leave out the chicken for a vegetarian version.

Ingredients

• 4 cups vegetable stock
• 2 cups water
• 4 cups tomatillos, loosely chopped
• 1 1/2 cups green bell pepper, loosely chopped
• 1 cup yellow onion, diced
• 2 tablespoons fresh garlic, chopped
• 2 tablespoons oregano
• 1 teaspoon garlic powder
• 2-4 jalapeños or other hot peppers, with seeds, depending on desired heat
• 1 cup prepared black beans, optional
• 1 cup sweet corn, optional
• 12-15 ounces cooked chicken breast, shredded, optional
• Salt and pepper, to taste
• 1 tablespoon olive oil

Directions

1. Use a large soup pot that holds at least 8 cups.
2. Heat a small amount of oil in the pot over medium-high heat. Add the onion and sauté until it begins to soften and lightly brown.
3. Add the chopped garlic about halfway through cooking the onion. Continue cooking briefly until fragrant.
4. Pour in the vegetable stock and water.
5. Add the tomatillos, green bell pepper, jalapeños, oregano, and garlic powder.
6. Bring the soup to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the vegetables are tender.
7. Carefully blend the soup with an immersion blender, or transfer it in batches to a blender or food processor, and blend until smooth.
8. Return the soup to the pot if needed. Stir in the chicken, black beans, and corn as desired.
9. Heat until everything is warmed through.
10. Taste the finished soup before adding salt and pepper, since the stock, beans, and chicken may already contain salt.
11. Serve with your favorite tortilla soup toppings.